Low Carb Recipe
Two variations of delectable spice muffins - a tender applesauce and spice blend and a sweet maple variety.
Yummy Applesauce Spice Muffins
Yummy applesauce muffins made with soy protein isolate, oat flour, wheat gluten flour and flax seed.
3/4 cup soy protein isolate
1/4 cup oat flour
1/4 cup wheat gluten flour
1/4 cup ground flaxseed
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon salt
1 cup measureable sweetener
1/4 cup Brown Sugar Twin
4 eggs, beaten
1 teaspoon pure vanilla extract
3/4 cup olive oil
1 cup unsweetened apple sauce
2-3 drops apple oil
1 tablespoon rolled oats
1 tablespoon oat flour
1 teaspoon Brown Sugar Twin (or adjust to taste)
Mix dry ingredients together, mix wet ingredients together. Add wet ingredients to dry ingredients and mix well.
Pour into sprayed muffin tins. Sprinkle with topping ingredients, if desired. Bake at 350 degrees, for approximately 25 to 30 minutes.
Pumpkin Spice Muffins Variation: Add a 15-ounce can of pumpkin instead of apple sauce and apple oil.
Recipe makes 12 muffins
Maple Spice Muffins
These Maple Spice Muffins are really good with their maple and spice flavor, and have lots of fiber. About 4 carbs per muffin but over 3 carbs fiber. The following recipe has a texture like 'real' bread or muffins.
6 tablespoons melted butter
1/4 cup whipping cream
1/2 cup sweetener
1 tablespoon pure maple extract
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup flaxseed meal
1/4 cup soy flour
4 ounces chopped walnuts (Optional)
Preheat oven to 375 degrees. Beat first 3 ingredients together, then add Splenda, maple and vanilla. Mix the cinnamon and remaining ingredients and add to above. Put into 12 paper cupcake liners in a muffin tin, or pan. Spray/oil, and bake for about 15 to 20 minutes.
This recipe doubles well to get about 18 to 20 good size muffins, filling the muffin cups about 3/4 full. Can fill the muffin tins to the top and get about 9 larger muffins. Yield: 12 servings.
Serving size: 1 muffin. Total Carbohydrates: 4g; Fiber: 3mg
Fluffy Cinnamon Muffins
Whip up these light and Fluffy Cinnamon Muffins in a snap. Eat warm spread with a butter, cinnamon and sweetener mixture. These reheat nicely in the microwave. This bread will only rise about 1-1/2-inch.
Following the recipe we offer you a home made version of Atkins Bake Mix. It's much less expensive to use, and your baked goods will come out about the same.
1/2 teaspoon cream of tartar
1/4 cup cottage cheese
2 tablespoons Carbquik Baking Mix (Homemade - see below)
2 tablespoons spoonable sweetener, divided
1 teaspoon cinnamon, divided
4 tablespoons soft butter
Spray muffin tin with cooking spray. Preheat oven to 300 degrees.
Beat egg whites with cream of tartar until stiff. Set aside. Mix cottage cheese, bake mix, egg yolks, 1 tablespoon sweetener and 1/2 teaspoon cinnamon until well blended. Gently fold into egg whites and spoon into muffin tins (fills 12).
Bake until lightly browned and springs back when touched, about 25 minutes.
Mix butter, cinnamon and remaining splenda. When muffins are done and slightly cooled, spread butter mixture over.
Recipe Suggestions: Could make cream cheese frosting with cream cheese, sweetener, vanilla and cream. Could also bake in small loaf pan (4 x 6) for a cinnamon coffee cake. Recipe makes 12 muffins.
Nutrition Information: Serving size: 1 muffin, 1 carbohydrate each.
Homemade Atkins Bake Mix
1 cup soy flour
2 cups soy protein isolate
2 tablespoon baking soda
1 teaspoon salt
2 tablespoons Splenda
Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same. 3 carbs per 1/2 cup serving.