Tuesday, October 02, 2012

Tasty Tuesdays: Low Carb Breakfast Muffins

Welcome to Tasty Tuesdays, where Changeling authors share their favorite specialty recipes.

From Shelby's Kitchen:
Low Carb Cinnamon Flax Seed Breakfast Muffins
Five minutes prep time
25 to 35 minutes bake time
Net Carbs app 1 per muffin (Based on a 6 well large breakfast muffin tin)

1 cup golden flax meal (zero net carbs)
1/2 cup almond meal (6 net carbs)
1/2 cup flax seeds (zero net carbs)
1/2 cup splenda (zero net carbs)
2 tbsp cinnamon
1/2 teaspoon nutmeg (optional, for a spicier muffin)
1 tbsp baking powder
pinch salt
1 cup unsweetened almond milk (1 net carb)
4 large eggs (zero net carbs)

Preheat oven to 350º
Generously grease a large muffin tin with olive oil or butter.
Mix dry ingredients with a large spoon or whisk. Make a well in the middle and pour in the almond milk, then add the eggs. Stir thoroughly. Batter should not be lumpy or have dry spots. Unlike wheat flour, you won't need to use a blender to get the batter relatively smooth. Batter will have a slightly gelatinous texture. Spoon batter into muffin tin. Muffin wells should end up about 2/3 rds full.
Bake for 30 to 35 minutes at 350º for a 6 muffin tin; about 25 minutes for a mini-muffin/cupcake tin.

Note that the flax meal will absorb the milk and make the batter very stiff if you let it stand in the fridge, so I don't recommend making this up ahead of time.

Shelby Morgen

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