Muffins #2

[Gaelen]

Index of Muffins #2:


Cinnamon Flax Muffins (from proteinpowergirl) -- about 7g protein, 10g carb (~ 6g ECC) per muffin
Low Carb Luxury's June, 2006 Special 'Muffin' edition[/I] (link to e-zine website) which contains: Banana Walnut, Blueberry, Lemonade, Lemon Poppyseed, Peanut Butter, Rhubarb Pecan and Tomato Herb Muffins and English Toffee and Cranberry Pumpkin Breads.
Pumpkin Pecan Muffins (from wendyloohoo) -- about 8g protein, 5g ECC per muffin
One minute muffin (flaxmeal bowl muffin variation) from butterfly
Relief's Muffins with variations (basic, blueberry, cherry almond, carrot cake, gingerbread, orange cranberry and raspberry)


Don't forget to check out Muffins #1 (http://www.proteinpower.com/forum/showthread.php?t=30), which contains recipes for:
Almond Flour Muffins, Awesome Sour Cream Muffins (also makes a good bread), Chocolate Fudge Muffins, Cinnamon Flaxseed Muffins, Coconut Muffins, Cranberry Orange Mini-Muffins, Cranberry Orange Nut Muffins using Atkins Bake Mix, Flax Seed Muffins, Fluffy Cinnamon Muffins, Gaelen's Nut Flour Muffins, Lemon Poppyseed Muffins with extra protein, Maple Oat Gems with Cranberries, Mock Muffin (savory Mock Danish), Pecan Muffins, Poppyseed Muffins, Pumpkin Muffins using Atkins Bake Mix , Pumpkin Sour Cream Nut Muffins, Raspberry Flax Seed Meal Muffins, Scigirl's Induction Muffins with erythritol, and Zucchini Protein Muffins (with berry, banana and orange variations)
Relief's Muffins with variations

[cmcole]

http://www.lowcarbluxury.com/muffins/muffinscover.jpg (http://www.lowcarbluxury.com/muffins/muffinsintro.html)

http://www.lowcarbluxury.com/muffins/

[Relief]

Basic Muffins
each of these variations comes in at under 5 Ecc with more than 10 protein and several grams of fiber as well



1 1/2 cup almond meal
1/4 cup flax meal
1/4 cup oat flour, or rice flour for gluten free
1/4 cup whey protein powder ( i use a vanilla whey like designer whey french vanilla flavor any brand works, as does soy or rice protein powder if you prefer it)
1/4 cup powdered egg whites ( "just whites" brand at grocery store or health food store)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup xylitol ( optional; improves texture)
2 T xanthan gum ( essential)
2 eggs
3/4 cup plain yogurt
1/2 cup butter, melted
1/4 tsp liquid sucralose based sweetener*( or 24 packets of splenda)
2 tsp vanilla

Mix all dry ingredients together in large bowl. mix eggs, liquid sweetener and sour cream. Add to dry ingredients and then add butter. Add optional additions.
divide dough into muffin tin that has been spayed with Pam cooking spray. ( makes twelve) Dough will fill the muffin cups to the top. Do not try to pat down or flatten in any way--the balls of dough will "melt" a little and fill in the muffin cup and then rise nicely over the top for a good crown on the muffin


bake at 350 for 20-25 minutes


*sweetzfree liquid splenda available on line at www.sweetzfree.com

variations:

blueberry: a cup to a cup and a half of fresh or frozen Unsweetened blueberries ( don't thaw)

raspberry--same as above only with raspberries!

"carrot" cake: add 2 tsp cinnamon, 1 tsp nutmeg and 1 cup grated zucchini or carrots or( mixed zucchini and carrots)

orange cranberry: 1/2 cup chopped cranberries, 1 tsp grated orange zest ( the orange part of the peel) and/or up to 1 tsp orange oil. ( I usually use dried cranberries--the freeze dried unsweetened variety available at a health food store. soak a little in some water with sweetener added before adding to the batter.)

Cherry almond: half cup to one cup sweet cherries ( pitted and chopped) plus 1/2 tsp almond extract.

gingerbread: add the following to the basic recipe:
2 1/2 tsp ginger
1 1/2 tsp cinnamon
3 heaping tsp powdered instant coffee subsitute**
1 tsp maple flavoring
1 Tablespoon dark molasses
1 cup grated raw zucchini or 1 cup pumpkin puree ( I like the pumpkin with it!)

[butterfly]

OneMinuteMuffin

1 tbl coconut oil or butter
1/4 c flaxmeal
1/2 tsp baking powder
1 egg
1 pkt Splenda or can use sf syrup in favorite flavor to taste

Melt the co or butter in a larger oversize coffee mug. Add rest of ingredients and mix well. I don't use the Splenda to save carbs and sweeten with sf syrup to my taste. Nuke for 1 minute and immediately turn out of mug. The top should still look a little shiny and not be too dry looking-if it's too dry adjust time by nuking less. Clean your mug right away as the flax will harden up pretty quickly. Serve hot or cold w/butter or cream cheese. I also like to add 1 tbl of cocoa powder for a chocolate muffe or pumpkin pie spice or cinnamon to change up the flavor. The varieties are endless. 12 g of protein. :D

[Dharmalisa]

I substitute almond meal for the flax. A few less carbs, and I like the taste better!!

[Gaelen]

I agree, Dharmalisa...I also don't bother with either splenda or SF syrup, but just add a dash of sweet spice--nutmeg, ginger, cinnamon, pumpkin pie spice, etc.

[wendyloohoo]

Just in Time for Thanksgiving...I've been experimenting in the kitchen and came up with these. I really found them yummy. Hope you will too.


Pumpkin Pecan Muffins
2 large eggs
¼ cup Carb Countdown 2% Reduced Fat DairyBeverage

¼ cup Almond Flour
¼ cup Pecans chopped fine
¼ cup Carbquick Baking Mix
¼ cup Vital Wheat Gluten
½ tsp Baking Powder
¼ tsp Salt
½ tbsp Pumpkin Pie Spice
¼ cup Canned Pumpkin
½ tbsp Molasses ~ Blackstrap
10 pkts Splenda or equivalent Sweetzfree
1 tsp vanilla extract (alcohol and carb-free if you got it)


Mix dry ingredients together, stirring to insure baking powder and salt are dispersed throughout mixture. Beat eggs and milk, pumpkin, molasses, vanilla and Splenda with fork till blended. Add wet ingredients to dry ingredients, stir until just mixed. Don’t over mix. Pour into well buttered, muffin pan. Top each muffin with a knob of butter. Bake in 400 degree oven for 15 minutes. Total yield was 7 muffins.

Per muffin:

Calories 109
Fat 6.7g
Carbs (Total) 8.2g
Fiber 3.3g
Ecc: 4.9
Protein 7.6g

[goingssh]

I just tried making my first muffins and I chose the "awesome sour cream" muffins from muffins #1 because they looked interesting yet relatively simple, but I added a few things like some pumpkin and cinnamon, and I have to say they were quite impressive, especially in how they adapted to my ditziness. I went to mix all the ingredients, and I put the butter in the microwave just to soften it up a tiny bit and make it easier to mix, and halfway through baking the muffins, I realized, of course, I left the butter in the microwave and never added it! I took a quick peak in the oven and the muffins were still fluffing up quite nicely, so I decided to just let them go and try one, and low and behold, it was still very tasty, certainly lacking a little richness but had an excellent texture and a great sweet flavor (in fact next time I am going to remember the butter and 1/2 the splenda, they were a little too sweet for my newly tuned sweet tooth)!

So, thanks a ton for that recipe, I am feeling much more confident about baking low-carb now, and looking forward to tasty breakfasts of muffins in my future!

[erichb1]

Dharmalisa (http://www.proteinpower.com/forum/member.php?u=3076):

Are you sure that Almond meal has less carbs then Falx meal? My Flax meal says 0 EEC and the Almond meal is higher than that for sure.

Erich

[proteinpowergirl]

Dharmalisa (http://www.proteinpower.com/forum/member.php?u=3076):

Are you sure that Almond meal has less carbs then Falx meal? My Flax meal says 0 EEC and the Almond meal is higher than that for sure.

Erich


I was about to ask the same thing. Flax is almost all fiber as far as the carb count goes. Some count it as zero carbs and some (like me) as about .8 ECC for two tablespoons. When I do the math on the nutrition label that is about what I come up with. Also I just rather cheat myself out of a few ECC a day (as intolerant as I am) than go over.

So I would count that 1/4 cup of flax as 1.6 ECC which is still less than what 1/4 cup of almond flour would be. Also the health benefits of Flax can't be beat and it really does bake so well in so many things...and great hot cereal too!

Okay, I love my flax meal can you tell? :D

[proteinpowergirl]

Cinnamon Flax Muffins

7.33 protein, 10 gram carb, 4.5 grams fiber, ECC = 3.5 grams

3 eggs
2T oil
2 T Da Vinci or Torani SF Vanilla
2 T water
1 cup flax meal
1/2 t baking soda and baking powder
2 T cinnamon

Combine and mix ingredients and let batter sit 5 minutes.

Spoon into 6 well-greased muffin tins (no liners).

Bake at 350 for 12-15 minutes or until light brown and set in the middle. Remove from oven and cool on cooling rack.
Store in fridge (also freezes well).

[Gaelen]

Proteinpowergirl, you meant 5.5g ECC for your muffins, right? (10g carbs - 4.5g fiber = 5.5g ECC)

[proteinpowergirl]

Proteinpowergirl, you meant 5.5g ECC for your muffins, right? (10g carbs - 4.5g fiber = 5.5g ECC)


No, My bad it is 6.5 grams of fiber so my ECC is right and my fiber was wrong. Sorry.

[LisaS]

2nd question - is it really 2 Tablespoons of Cinnamon for 6 muffins - not 2 teaspoons (still alot for 6 muffins)?

[proteinpowergirl]

2nd question - is it really 2 Tablespoons of Cinnamon for 6 muffins - not 2 teaspoons (still alot for 6 muffins)?

That's how I make them, I love cinnamon. Also I wasn't using any AS (other than in the Da Vinci or Torani). You can of course adjust to your liking. :D

[isisrose]

I came up with this because I was craving chocolate peanut butter!

Chocolate Peanut Butter Flax Muffins

1 cup flax seed meal
2 oz unsweetened chocolate melted
4 oz butter melted
1 cup whey powder (I used Bob's Red Mill All Natural Whey Concentrate)
1 cup natural peanut butter
2 T water
3 eggs
1 tsp baking soda
stevia (or other sweetner to taste)

I melted the chocolate down with the butter and found it worked well. Mix all ingredients together. Pre-heat oven to 350, place in 12 muffin tins and bake until fork or pick comes out clean (about 10 -15 minutes).

Makes 12

by my ingredients:

Protein 10.55, Carbs 8.8, fiber 5.2, ECC = 3.6