Plain Low Carb Seed Muffins Recipes

PLAIN LOW-CARB SEED MUFFINS

Steps:

• Preheat oven to 380°F.
• Grind flax seed and pumpkin seed as finely as possible.
• In a big mixing bowl, combine ground seeds, nuts, baking powder, soda and salt.
• Divide eggs.
• Beat egg whites until stiff.
• Soak psyllium husks or chia seeds in 1/2 cup water.
• Cream together egg yolks, 1 cup water and 3/4 cup buttermilk, then mix in soaked psyllium or chia.
• Dump liquid into dry ingredients, combine thoroughly.
• Line 12 muffin tins with papers.
• Check batter: It should be creamy, not too thick - if it's to thick, add a little more water until it's smooth.
• Fold in stiff egg whites.
• Fill batter into muffin tins, bake at 380° for about 20 minutes or until toothpick inserted into the middle of a muffin comes out clean.
• Immediately remove muffins from muffin tray and let cool completely on a wire rack.
• If you like sweet muffins, add sweetener and spices to taste (great with cinnamon) to the batter. I use to eat them instead of sandwich rolls.
• Enjoy!

KETO LOW-CARB LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
• Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
• Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin.
• Bake in the preheated oven until tops are golden, 15 to 20 minutes.