signalsDelicious Low-Carb/Low-Sugar Flax Muffins
April 19th 2007 01:44
I thought I'd share the recipe I found on Low Carb Friends with the rest of you. I probably make these once every 2 or three days - and eat them as breakfast, lunch or snack foods.
I modified this recipe slightly.
You need:
6 tablespoons coconut oil*/ Safflower oil
3 Large eggs
6 tablespoons water
1/4 cup powdered Splenda
1 tablespoon vanilla extract
-- imitation
Dry Ingredients
1 Cup flax meal (I used Bob's Red Mill flax meal - you can find this at grocery/health food stores)
1/2 teaspoon baking
powder -- rounded
1/2 teaspoon baking soda
-- rounded
You may use some cinnamon to taste or add a little extra Splenda for sweeter muffins - however I think they're plenty sweet!
Beat the wet ingredients and then beat in the dry ones.
In a 350 degree oven, bake the muffins in a 12-muffin tin for 12-15 minutes.
These can freeze to eat later or be kept in the refrigerator - however I would at least refrigerate them.
*Coconut oil kills off candida (bad bacteria in your stomach) and it may initially give you a stomachache. Stick to 1 muffin a day until you get used to it, or just use safflower oil.
Enjoy!
Claire S.
I modified this recipe slightly.
You need:
6 tablespoons coconut oil*/ Safflower oil
3 Large eggs
6 tablespoons water
1/4 cup powdered Splenda
1 tablespoon vanilla extract
-- imitation
Dry Ingredients
1 Cup flax meal (I used Bob's Red Mill flax meal - you can find this at grocery/health food stores)
1/2 teaspoon baking
powder -- rounded
1/2 teaspoon baking soda
You may use some cinnamon to taste or add a little extra Splenda for sweeter muffins - however I think they're plenty sweet!
Beat the wet ingredients and then beat in the dry ones.
In a 350 degree oven, bake the muffins in a 12-muffin tin for 12-15 minutes.
These can freeze to eat later or be kept in the refrigerator - however I would at least refrigerate them.
*Coconut oil kills off candida (bad bacteria in your stomach) and it may initially give you a stomachache. Stick to 1 muffin a day until you get used to it, or just use safflower oil.
Enjoy!
Claire S.
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