KIM'S CINNAMON FLAX MUFFINS
Low carb muffins that I have found on several web sites. I'm posting here to make sure it's saved and also to get the updated nutritional info since I have changed the recipe to substitute plain no fat yoghurt for the 1/4 cup plus 2 tbsp oil the original recipe called for
Provided by Marysdottir
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Beat the eggs in a bowl with a fork or wisk.
- Add the yoghurt, syrup, vanilla and water.
- In another small bowl combine dry ingredients.
- Stir dry ingredients into egg mixture.
- Let sit 5 minutes.
- Spoon into small well greased muffin cups. Don't use paper; they stick.
- Bake at 350 for 12-15 minutes or until lightly browned.
- Turn out onto a rack to cool.
- Store in the fridge or freezer.
KETO FLAXSEED CINNAMON BUN MUFFINS
Flourless grain-free, sugar-free, low carb muffins made with just flaxseed.
Provided by Leanne Vogel
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners. Set aside.
- Combine flax seed with sweetener, baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.
- Add eggs, water, oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
- Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
- Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up. The muffins will expand while baking so don't fill to the very tops.
- Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
- Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.
CINNAMON RAISIN FLAX MUFFINS
Adaptation of recipe#123800, not sugar free (so it's Paleo, not Atkins) Very similar to the Flax4Life muffins. You really need all that cinnamon but could add walnuts, coconut, carrots, etc.
Provided by sheepdoc
Categories Quick Breads
Time 22m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and prepare muffin tins - grease or use paper lines or use silicone cups.
- Beat eggs.
- Mix in water, honey, oil, vanilla.
- Mix in flax seeds, baking soda, baking powder, cinnamon.
- Let stand 5 minutes.
- Fold in raisins.
- Divide into 10 muffin cups.
- Bake 15-18 minutes.
Nutrition Facts : Calories 191.9, Fat 11.7, SaturatedFat 1.6, Cholesterol 55.8, Sodium 125.7, Carbohydrate 19.5, Fiber 4.3, Sugar 13.1, Protein 4.3
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