Homestyle LowCarb Cheesy Corn Bread Muffins



2 cups soy flour - sifted
2 tbsp baking powder
1 tbsp onion powder
1 tbsp garlic powder
1/4 cup Splenda
pinch of salt
2 eggs
1 3/4 cup of heavy whipping cream
8oz shredded cheddar cheese

Pre heat oven 350 degrees

In a bowl sift soy flour, baking powder, splenda, onion powder, salt and garlic powder. Add all wet to dry ingredients and stir with a rubber spatula. spray or coat a 12 muffin muffin pan then fill. Bake for 20 to 25 mins. Needs to be a really dark brown.

Yields 12 muffins, Don't quote me on carbs but I think it has 3 to 5 net carbs per serving.

These really don't taste cheesy. The Cheddar helps give it a corn bread taste. These are my husbands favorite

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