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I recently stumbled upon a low carb muffin recipe that is so delicious, i just thought i should share it.
The original recipe calls for:
5 large eggs
3/4 cup of granulated splenda
1 cup of chopped pecans
2 tsp of baking powder
3 tsp of banana extract
2 tsp of sf vanilla syrup
1 tbsp of soy flour
Mix all ingrediants in any order.
Put oven to 350 degrees.
Bake for about 25-28 minutes, until the top is golden brown.
Which is how i made them the first time.
But yesterday i remade them and put cocoa powder in one batch with walnuts and substituted the banana extract, with vanilla and put blueberries in the second batch.
I had one of each this morning and they were both just as scrumptious as the first time. Good variety!
They freeze great and are perfect in the morning.
Best way is to cut it in half, put it in the toaster oven and then spread some butter on it.
Mmmmm!
That recipe makes 8 muffins at 3.5 carbs a muffin (1.5 net carbs)!
The original recipe calls for:
5 large eggs
3/4 cup of granulated splenda
1 cup of chopped pecans
2 tsp of baking powder
3 tsp of banana extract
2 tsp of sf vanilla syrup
1 tbsp of soy flour
Mix all ingrediants in any order.
Put oven to 350 degrees.
Bake for about 25-28 minutes, until the top is golden brown.
Which is how i made them the first time.
But yesterday i remade them and put cocoa powder in one batch with walnuts and substituted the banana extract, with vanilla and put blueberries in the second batch.
I had one of each this morning and they were both just as scrumptious as the first time. Good variety!
They freeze great and are perfect in the morning.
Best way is to cut it in half, put it in the toaster oven and then spread some butter on it.
Mmmmm!
That recipe makes 8 muffins at 3.5 carbs a muffin (1.5 net carbs)!
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