low carb high fiber muffins

Okay, so as many of you know, I’m doing mainly a low carb diet because whenever I eat sugar, white foods, or pretty much anything with more than about 5 grams of carbs a serving, I feel like I’m hungover the next day.  But sometimes, just sometimes, I want BREAD products. One of the easiest things to grab in the morning is a muffin…what’s a low carb girl to do?  Well, find a recipe online and PLAY!  These two recipes are both delicious, and both of them contain somewhere around 3 net carbs each, and are LOADED with fiber.  Enjoy!

Cinnamon Vanilla Muffins

Preheat your oven to 350 degrees F.

1 1/2 sticks of butter (or if you want low cal, too, you could use 3/4 c unsweetened applesauce)

2 large eggs

1/2 c water

1/2 c sugar free french vanilla syrup (I use DaVinci’s…and if you wanted to play with flavor, you could use any of the SF syrups–and if you’re using applesauce, I’d try a SF maple flavor for a maple apple muffin…um, yum!)

1/2 c granulated Splenda

1 T vanilla (and please, none of that crappy fake vanilla…this is NOT the time)

melt the butter and cool slightly (obviously, if you’re using applesauce, skip this step) and add the splenda, water, SF syrup, eggs, and vanilla.  Mix throughly.

3/4 c vital wheat gluten — I like Arrowhead Mills, but several places make this, & a lot of health food stores sell it in bulk)

2 c flaxseed meal (Bob’s Red Mill & others make a golden flaxseed meal that’s lighter in flavor…remember to store in the freezer, as it goes bad at room temp)

2 t baking soda (aluminum free is better for you, just so you know)

1/2 t salt

1 T cinnamon (honestly? I don’t really measure this…but a tablespoon is about right)

Mix the vital wheat gluten, flaxseed meal, baking soda, salt & cinnamon in a bowl, and add to the wet ingredients.  Unlike regular muffins, which have a lot of gluten from flour, this is not a delicate batter…mix that baby!  Let sit about 5 minutes while you either grease your muffin tin or put paper cups into it.  Scoop 1/4 c of batter into each cup (it’s just about right), and bake for 35 minutes.

Homer Simpson Muffins  

Preheat oven to 350 degrees F

These were christened ‘Homer Simpson Muffins’ because they taste remarkably like a spiced cake donut.  Yes, that good.

2 c almond meal (you can get this at Trader Joe’s, which I recommend, or a more refined almond flour at health food stores…I like the stuff that still has skins, and is a bit heartier), or if you want even more fiber, 1 c almond meal and 1 c flaxseed meal.

1 T baking soda

1 T cinnamon

1 T pumpkin pie spice (if you don’t have this around, you can use 1 t each cloves, nutmeg, and allspice)

1/2 t salt

Mix these all together in a bowl, and then set aside.

4 large eggs

1 stick butter (or 1/2 c applesauce, although for this muffin, I’ve not tried that!)

3/4 c granulated Splenda

1/2 c water

Melt the butter and let cool slightly, then add the splenda, water and eggs. Mix, and then add the almond meal mixture.  Stir.  Again, let sit a few minutes while you grease or paper your muffin pan.  Fill the cups about 2/3 full (it’s also about 1/4 c each).  Bake about 20 minutes.  To get a true ‘donut’ taste, when these are done, brush the tops with melted butter and dip into a mix of Splenda and cinnamon…but I usually skip that.

At any rate, bake and enjoy.  I’m still working on a low carb, high fiber pizza dough.  When I perfect it, I’ll let you know!

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Published in: on August 28, 2011 at 10:41 pm  Comments (1)  

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One CommentLeave a comment

  1. My mother incorporated gluten as a “secret ingredient” in her home made bread. Whatever the reason, it was quite good.

    And good to see your use of sucralose!


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