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1
Combine sliced strawberries and sugar substitute and refrigerate for at least 30 minutes.
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2
Slice muffins in half horizontally when cooled.
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3
Place each muffin bottom in a martini glass.
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4
Top with strawberry mixture.
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5
Place muffin tops on top of strawberry filling.
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6
Garnish with low carb whipped cream, whole berries, and fresh mint.
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7
Preheat oven to 375 degrees F.
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8
Grease a 12-cup muffin tin with nonstick cooking spray or butter.
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9
In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.
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10
In a larger bowl, whisk together the remaining ingredients until completely blended.
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11
Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown.
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12
The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean.
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13
Remove and let cool before taking out of the pan.
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14
With an electric mixer on high, whip the heavy cream just until frothy.
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15
Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form.
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16
Be careful not to over-whip, or cream will break.
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17
Store in a pastry bag or glass dish with a lid and refrigerate.
