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Doughnut Muffins
These muffins are meant to taste like doughnuts and I think they do a good job. There's even a version with buttermilk. This is one of the few recipes for which I use the powdered Splenda (for the topping). You don't end up using much per muffin, but you need enough to dip. Save the rest for cinnamon toast made with flax meal bread.
INGREDIENTS:
Preheat oven to 350 F. Butter muffin pans (makes 12 "regular" sized muffins)
1. Mix dry ingredients well.
2. Add eggs, melted butter, water, and liquid sweetener (if that's what you're using).
Mix well.
3. Fill muffin cups a bit over half way.
4. Bake for about 20 minutes, until the tops are golden brown.
5. Cool until you can handle them, then dip the tops in the melted butter followed by the Splenda/cinammon mixture.
Each muffin has 1.5 gram effective carbohydrate plus 4 grams fiber. (This is assuming half a gram of carb for the topping.)
Buttermilk Version: Switch out 1/2 cup buttermilk for that much of the water. Substitute 1 teaspoon baking soda and 1 teaspoon baking powder for the baking powder in the regular recipe. This adds half a gram of carb to each muffin
I just put a batch of these in the oven, and thought I would share. I ran this through fitday.com, and I got 2 net carbs per muffin. I will let you guys know how they turned out. I used Davinchi French Vanilla to sweeten them.
INGREDIENTS:
- 1 cup flax meal
- 1 cup almond meal
- 1 T baking powder
- 1/4 t salt
- 1 and 1/4 t nutmeg
- 1 t cinammon
- Artifiical sweetener - 1 cup "sweetening power" - zero carb (such as liquid) preferred
- 1/2 cup (I stick) butter, melted
- 4 eggs, beaten
- 1/2 cup plus 2 T water
- 1/2 cup powdered Splenda
- 2 t cinnamon
- 2 T melted butter
Preheat oven to 350 F. Butter muffin pans (makes 12 "regular" sized muffins)
1. Mix dry ingredients well.
2. Add eggs, melted butter, water, and liquid sweetener (if that's what you're using).
Mix well.
3. Fill muffin cups a bit over half way.
4. Bake for about 20 minutes, until the tops are golden brown.
5. Cool until you can handle them, then dip the tops in the melted butter followed by the Splenda/cinammon mixture.
Each muffin has 1.5 gram effective carbohydrate plus 4 grams fiber. (This is assuming half a gram of carb for the topping.)
Buttermilk Version: Switch out 1/2 cup buttermilk for that much of the water. Substitute 1 teaspoon baking soda and 1 teaspoon baking powder for the baking powder in the regular recipe. This adds half a gram of carb to each muffin
I just put a batch of these in the oven, and thought I would share. I ran this through fitday.com, and I got 2 net carbs per muffin. I will let you guys know how they turned out. I used Davinchi French Vanilla to sweeten them.
What would we do without it?
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