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Posted by BettyR - October 25, 2004 11:16 PM
Almond/Flax Muffins
(3.4 carbs per muffin)
2 cups almond flour-20
1/2 cup vital wheat gluten-9
1/2 cup flaxseed meal-0
3 teaspoons baking powder-3
dash salt-0
1/4 cup Erythritol-0
1 teaspoon Trish's liquid Splenda-0
1/4 cup oil-0
2 eggs-2
1 tablespoon vanilla-3
1/2 cup cream-4
1/2 cup Davinci SF vanilla syrup-0
Preheat oven to 350°
Place all ingredients into food processor and process for 1 minute. Stop processor and scrape down the sides. Process for another minute.
Divide batter evenly between 12 paper lined muffin tin cups.
Bake at 350° for 20 to 25 minutes or until toothpick inserted into middle of a muffin comes out clean.
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Banana Nut Muffins
1cup flaxseed meal (I use Bob's Red Mill)-0
1cup vital wheat gluten-16
1-8oz pkg cream cheese-8
2 teaspoons Trish's liquid Splenda-0
1/4 cup Erythritol-0
2 teaspoons baking powder-1.3
1 teaspoons baking soda-0
5 eggs-3.4
1/2 cup cream-4
1 cup mozzarella cheese-1
1/4 cup vegetable oil-0
1 tablespoon vanilla-2
1 teaspoon banana extract-1
1 cup pecans-5
Preheat oven to 325°
Put all ingredients (except pecans) into a food processor and process for 30 seconds. Stop processor and scrap down the sides and make sure everything is getting mixed in.
Turn processor back on and process for another 60 to 90 seconds.
Add pecans and pulse just enough to give them a rough chop.
Spoon into greased muffin tins (do not use paper liners) and bake at 325° for 17 minutes or until toothpick inserted into the middle of a muffin comes out clean.
Bake one pan at a time.
Makes 24 muffins-1.7 carbs each
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Blueberry Muffins
(4.25 carbs per muffin)
2-1/2 cups almond flour-25
1/2 cup vital wheat gluten-8
3 teaspoons baking powder-3
dash salt-0
1/4 cup Erythritol-0
1 teaspoon Trish's liquid Splenda-0
1/4 cup oil-0
2 eggs-2
1 tablespoon vanilla-3
1/2 cup cream-4
1/2 cup Davinci SF vanilla syrup-0
36 frozen blueberries-6
Preheat oven to 350°
Place all ingredients into food processor except blueberries and process for 1 minute. Stop processor and scrape down the sides. Process for another minute.
Divide batter evenly between 12 paper lined muffin tin cups. Poke 3 blueberries into each muffin.
Bake at 350° for 20 to 25 minutes or until toothpick inserted into middle of a muffin comes out clean.
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KIM'S FLAXMEAL CINNAMON MUFFINS
3 eggs
1/4 cup plus 2 tablespoons oil
1/4 cup sugar free syrup, such as Da Vinci (I used vanilla flavored)
2 tablespoons water
1 tablespoon vanilla
1 cup flaxseed meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (the amount is correct)
In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in oil, syrup, water and vanilla. In small bowl, combine remaining dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups (without papers). Bake at 350º 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from tin at once to cooling rack. Store in refrigerator.
Makes 12 muffins (1 net carb each)
Can be frozen
These taste remarkably like bran muffins, but with a lighter texture. Mine had pointy peaks on them, so they look a little funny, but they taste fine. They sliced nicely even when still hot from the oven. I don't know yet if they can be frozen, but will try freezing one and post back the results later.
They freeze quite well. I thawed one and reheated it very briefly in the microwave and it was perhaps a bit spongier, but still good.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SPICE CAKE Muffins
1 1/2 cup almond flour-12
3/4 cup vital wheat gluten-12
8 ounces cream cheese-8
1 1/2 tsp. baking powder-2
1 tsp. baking soda-0
1/2 tsp. salt-0
1/2 tsp. Nutmeg-.5
2 tsp. Cinnamon-2
1 T. Vanilla-1
2 eggs-2
1/4 cup oil-0
1 tsp. Vinegar-0
1 cup sugar substitute(I used ¼ cup Erythritol +1tsp. Trishz's liquid Splenda)-0
1/2 cup cream-4
1/4 cup water-0
Put everything into a food processor and process until smooth. Open processor and scrape down the sides with a spatula and process for another two minutes.
NOTE:
You want to develop the gluten, so if you don't have a food processor and are going to use a mixer I would beat it on high speed for at least 5 minutes. (The only way I've ever made these was in a food processor but I don't see why a mixer wouldn't work.)
Fill muffin tins 2/3 full (I use paper cupcake liners) and bake at 350° for 17 to 20 minutes. Muffins are done when they spring back when lightly touched with your finger.
Makes 16 - 3g carbs each
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CHOCOLATE MUFFINS
1 1/2 cup almond flour-12
3/4 cup vital wheat gluten-12
8 ounces cream cheese-8
1 1/2 tsp. baking powder-2
1 tsp. baking soda-0
1/2 tsp. Salt-0
3 ounces baking chocolate(melted)(I used Hershey's)-6
1 T. vanilla-1
2 eggs-2
1/4 cup oil-0
1 tsp. Vinegar-0
1 cup sugar substitute(I use ¼ cup Erythritol +1-½ tsp. Trishz's liquid Splenda + 1 teaspoon SteviaPlus)-0
1/2 cup cream-4
1/4 cup water-0
Put everything into a food processor and process until smooth. Open processor and scrap down the sides with a spatula and process for another two minutes.
NOTE:
You want to develop the gluten, so if you don't have a food processor and are going to use a mixer I would beat it on high speed for at least 5 minutes.
Fill muffin tins 2/3 full and bake at 350° for 17 to 20 minutes.
Makes 16 - 3g carbs each
Almond/Flax Muffins
(3.4 carbs per muffin)
2 cups almond flour-20
1/2 cup vital wheat gluten-9
1/2 cup flaxseed meal-0
3 teaspoons baking powder-3
dash salt-0
1/4 cup Erythritol-0
1 teaspoon Trish's liquid Splenda-0
1/4 cup oil-0
2 eggs-2
1 tablespoon vanilla-3
1/2 cup cream-4
1/2 cup Davinci SF vanilla syrup-0
Preheat oven to 350°
Place all ingredients into food processor and process for 1 minute. Stop processor and scrape down the sides. Process for another minute.
Divide batter evenly between 12 paper lined muffin tin cups.
Bake at 350° for 20 to 25 minutes or until toothpick inserted into middle of a muffin comes out clean.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Banana Nut Muffins
1cup flaxseed meal (I use Bob's Red Mill)-0
1cup vital wheat gluten-16
1-8oz pkg cream cheese-8
2 teaspoons Trish's liquid Splenda-0
1/4 cup Erythritol-0
2 teaspoons baking powder-1.3
1 teaspoons baking soda-0
5 eggs-3.4
1/2 cup cream-4
1 cup mozzarella cheese-1
1/4 cup vegetable oil-0
1 tablespoon vanilla-2
1 teaspoon banana extract-1
1 cup pecans-5
Preheat oven to 325°
Put all ingredients (except pecans) into a food processor and process for 30 seconds. Stop processor and scrap down the sides and make sure everything is getting mixed in.
Turn processor back on and process for another 60 to 90 seconds.
Add pecans and pulse just enough to give them a rough chop.
Spoon into greased muffin tins (do not use paper liners) and bake at 325° for 17 minutes or until toothpick inserted into the middle of a muffin comes out clean.
Bake one pan at a time.
Makes 24 muffins-1.7 carbs each
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Blueberry Muffins
(4.25 carbs per muffin)
2-1/2 cups almond flour-25
1/2 cup vital wheat gluten-8
3 teaspoons baking powder-3
dash salt-0
1/4 cup Erythritol-0
1 teaspoon Trish's liquid Splenda-0
1/4 cup oil-0
2 eggs-2
1 tablespoon vanilla-3
1/2 cup cream-4
1/2 cup Davinci SF vanilla syrup-0
36 frozen blueberries-6
Preheat oven to 350°
Place all ingredients into food processor except blueberries and process for 1 minute. Stop processor and scrape down the sides. Process for another minute.
Divide batter evenly between 12 paper lined muffin tin cups. Poke 3 blueberries into each muffin.
Bake at 350° for 20 to 25 minutes or until toothpick inserted into middle of a muffin comes out clean.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
KIM'S FLAXMEAL CINNAMON MUFFINS
3 eggs
1/4 cup plus 2 tablespoons oil
1/4 cup sugar free syrup, such as Da Vinci (I used vanilla flavored)
2 tablespoons water
1 tablespoon vanilla
1 cup flaxseed meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (the amount is correct)
In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in oil, syrup, water and vanilla. In small bowl, combine remaining dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups (without papers). Bake at 350º 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from tin at once to cooling rack. Store in refrigerator.
Makes 12 muffins (1 net carb each)
Can be frozen
These taste remarkably like bran muffins, but with a lighter texture. Mine had pointy peaks on them, so they look a little funny, but they taste fine. They sliced nicely even when still hot from the oven. I don't know yet if they can be frozen, but will try freezing one and post back the results later.
They freeze quite well. I thawed one and reheated it very briefly in the microwave and it was perhaps a bit spongier, but still good.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SPICE CAKE Muffins
1 1/2 cup almond flour-12
3/4 cup vital wheat gluten-12
8 ounces cream cheese-8
1 1/2 tsp. baking powder-2
1 tsp. baking soda-0
1/2 tsp. salt-0
1/2 tsp. Nutmeg-.5
2 tsp. Cinnamon-2
1 T. Vanilla-1
2 eggs-2
1/4 cup oil-0
1 tsp. Vinegar-0
1 cup sugar substitute(I used ¼ cup Erythritol +1tsp. Trishz's liquid Splenda)-0
1/2 cup cream-4
1/4 cup water-0
Put everything into a food processor and process until smooth. Open processor and scrape down the sides with a spatula and process for another two minutes.
NOTE:
You want to develop the gluten, so if you don't have a food processor and are going to use a mixer I would beat it on high speed for at least 5 minutes. (The only way I've ever made these was in a food processor but I don't see why a mixer wouldn't work.)
Fill muffin tins 2/3 full (I use paper cupcake liners) and bake at 350° for 17 to 20 minutes. Muffins are done when they spring back when lightly touched with your finger.
Makes 16 - 3g carbs each
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CHOCOLATE MUFFINS
1 1/2 cup almond flour-12
3/4 cup vital wheat gluten-12
8 ounces cream cheese-8
1 1/2 tsp. baking powder-2
1 tsp. baking soda-0
1/2 tsp. Salt-0
3 ounces baking chocolate(melted)(I used Hershey's)-6
1 T. vanilla-1
2 eggs-2
1/4 cup oil-0
1 tsp. Vinegar-0
1 cup sugar substitute(I use ¼ cup Erythritol +1-½ tsp. Trishz's liquid Splenda + 1 teaspoon SteviaPlus)-0
1/2 cup cream-4
1/4 cup water-0
Put everything into a food processor and process until smooth. Open processor and scrap down the sides with a spatula and process for another two minutes.
NOTE:
You want to develop the gluten, so if you don't have a food processor and are going to use a mixer I would beat it on high speed for at least 5 minutes.
Fill muffin tins 2/3 full and bake at 350° for 17 to 20 minutes.
Makes 16 - 3g carbs each