Tag Archives: low carb muffins

Breads, Breakfast & Brunch, Recipes

Super Minute Muffins

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This recipe is a variation on the Atkins Muffin in a Minute.  I added a couple of things to it to make it a sturdier muffin and it uses a low carb baking mix instead of flax meal.  It can also be made with almond flour.  I would not recommend coconut flour for this one.  Like the MIM, it cooks up quickly in the microwave.  I also prefer to put it in a one cup ramekin about 3″ or more in diameter.  This gives me a muffin that I can easily pop into my toaster to make breakfast toast.

Low carb muffins with sugar-free pumpkin butter. You don’t have to miss out on anything on a low carb life style.

Super Minute Muffins

2 tablespoons Low Carb Baking Mix
1 tablespoon Golden Flax Meal
1/4 teaspoon Baking Powder
1 teaspoon Sugar Substitute *
1 large Egg
1 tablespoon Coconut Oil
1 Teaspoon Cinnamon or other seasoning*

*To make a savory one for a sandwich or garlic toast, use garlic seasoning, a pinch of salt, and onion or other seasonings of your choice. Omit the sugar or just add a pinch.

Spray a ramekin with baking spray.

In a small container, mix all ingredients together until completely moist. Add a little water if the batter is too thick to pour into the ramekin. Tap the ramekin on the counter a couple of times to try to eliminate any bubbles. They are persistent though and mine often come out a little lopsided.

Cook in the microwave for one minute. Remove and set on counter to cool. Gently press against the muffin to rock it free from the container. Let cool until you can touch the ramekin without burning your fingers, then gently tap it and turn upside down to released the muffin. If it doesn’t come out easily, push against the sides of the muffin and continue to tap the bottom. If it still won’t release, slide a knife along the sides and nudge the bottom until it pulls free.

Look at the lovely little wells to hold your butter and jam!

Cut the muffin in half and toast, then butter and add sugar-free jam if you wish. Makes 1 muffin.

Nutrition Information per muffin:
Calories: 225 Fat: 15.1 g Net Carbs: 3.5 g Protein: 12.9 g

 

Product Review, Recipes

Light and Delicious Blueberry Muffins or Bread From New Hope Mills

Product Review

I have not received any promotional items to review and no one from any of the companies whose products I review have asked me to do so. I have purchased the product and am giving my honest opinion about it. Should any company send me a product to try, I will state it up front and will still give my honest opinion.

New Hope Mills Blueberry Muffins, sugar-free and low carb.

I’ve made a couple of these breads from New Hope Mills as loaves and they are delicious.  When you consider that a slice of this or a single muffin is 3 net carbs, they are amazingly tasty.  Some pre-made low carb breads just don’t deliver on the flavor, but that isn’t the case here.  I made the mix into a dozen muffins today and they came out beautifully.  They rise nicely, brown evenly and taste as good as they look.

Do they taste like a muffin from a bakery? Not really, especially if the bakery is making those giant, super moist cake-like muffins.  This is a bread muffin and it is really good.  You can cut it in half and add butter and a tablespoon of low carb jam if you like.   It is like a typical mix muffin that you might buy at the grocery store.  And the mix is very similar to other store mixes.  You add eggs, water and oil and mix it until it is completely moistened, then spoon it into the pan and bake it.  Couldn’t be easier.

I confess, I do fiddle a bit with the mix though and I add two tablespoons of Vanilla Protein Powder and and extra egg white.  I use liquid egg whites.  This may have helped with the rising of the muffins a little, but it it totally an optional thing to do.    The muffin or muffin bread is equally as good without adding anything to the mix other than the eggs, oil and water.  This bread also makes a great base for French Toast.  If you make it as a loaf, just slice it and make the French toast from the slice.  For a muffin, you can tear the muffin into pieces and make Baked French Toast .

New Hope Mills Cranberry Orange Bread made from their mix.

 

New Hope Mills also makes an Orange Cranberry Muffin Mix that is equally as tasty and can be baked in the same way and makes wonderful French toast.  The  mix makes one loaf or a dozen muffins and each muffin or slice is 3 net carbs.  It is reasonably priced, as low carb mixes go, and can be purchases from NHM’s web site or for a little less at Netrition.com.

Breads, Recipes

Peanut Butter & Jam Surprise Muffin

Here’s an adapted to low carb muffin recipe that I probably saw originally some years ago although I don’t recall where. It’s certainly not a new concept, but the approach may be a little different and I didn’t follow any other recipe in creating it.

I used LC Foods strawberry jam in my recipe, but when I figured the nutrition, I used Smucker’s Sugar Free Jam, which you car purchase at almost any grocery store. Of course, you can substitute your favorite flavor sugar free jam in the recipe.

1/4 cup Peanut Flour or Almond Flour
1/4 cup Whey Protein Powder or 2 tablespoons Coconut Flour
1/2 cup Carbquick
2 Eggs
1 1/2 tsp Baking Powder
1 teaspoon Cinnamon, ground
1/4 cup Coconut Oil
1 tsp Vanilla Extract (omit if using vanilla whey powder)
1/2 tbsp Heavy Whipping Cream
1/4 cup JIF creamy Peanut Butter
3 tbsp LC Strawberry Jam or low carb jam of your choice

Preheat oven to 360 degrees F. Prepare six muffin cups with baking spray.

Mix peanut flour, Carbquick and protein powder together with baking powder, and cinnamon. Beat eggs, whipping cream and vanilla extract together, then stir in coconut (or peanut) oil and mix into flours. Combine until moist, but don’t over mix. If the mixture is too dry, add a little water until it is a droppable consistency.

Using 1/2 of the batter, fill each muffin cup about 1/3 full. Spoon a half teaspoon of peanut butter (see photo) into the middle of each muffin and top with a teaspoon of strawberry jam. Divide the remainder of the batter equally over the top of the filling mixture.


About 1/2 teaspoon of peanut butter.
  

Drop peanut butter on top of muffin batter… then add jam and spoon more batter on top.

Bake for about 20 minutes until the muffin is golden brown. Cool and serve. Makes 6 muffins.

Nutrition Information:
Per muffin (made with Smucker’s Jam):
Calories 147, Net Carbs: 5.2 g, Protein: 7 g

Originally POSTED BY RENE AVERETT AT 11/18/2012 1:21 PM