Because I am on Induction with Atkins still I have been playing around with some muffins that don't contain flour. They have something called a "MIM" or Muffin in a Minute that is cooked in the microwave. I don't much like the idea of cooking something completely in a microwave and their recipe just didn't sound tasty to me. So I have been working on developing my own recipe. They still aren't perfect, but definitly better than just plain edible. Once I get to the next rung of the program where I can add nuts back in I will try some almond or hazelnut flour to provide a softer texture and richer taste.
So here goes my current incarnation of this recipe:
Pumpkin Flax Low Carb Muffins:
One can Organic Pumpkin Puree (Yes- get the organic. Libby's is watery and the organic brands are nice and thick.)
1/2 cup Splenda
4 tbsp butter
2 1/4 t cinnamon
3/4 t nutmeg
scant 1/4 t ground cloves
2 tbsp vanilla extract
1 tsp baking powder
2 1/2 cups golden flaxmeal.
3 eggs
Combine all ingredients, dry then wet. Scoop into muffin tins. They don't rise much and if the shape you put them in is globular- they bake that way. They don't smooth out like wheat muffins would. So I use an ice cream scoop with a sweeper trigger.
Bake at 375 for at least 25-30 minutes.
I like mine after they have cooled a it and with some butter. Yum.
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