Low Carb Almond MuffinsSubmitted by babydollsea_
Makes 12 servings
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These versatile sugar-free and low carb muffins can be the basis for many variations, including low carb blueberry or apricot muffins.
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Ingredients
| 2 |
cups almond meal |
| 2 |
teaspoons baking powder |
| 1/4 |
teaspoon salt |
| 1/2 |
cup butter,1 stick, melted |
| 4 |
eggs |
| 1/3 |
cup water |
| 1 |
SPLENDA QUICK PACK |
Directions
- Preheat oven to 350 degrees F.
- Butter a muffin tin. You can really do it with any size, but I'm basing the recipe on a 12-muffin tin.
- Mix dry ingredients together well.
- Add wet ingredients and mix thoroughly (You don't want strings of egg white in there and you don't have to worry about "tunnels" when you are using almond meal).
- Put in muffin tins (about 1/2 to 2/3 full) and bake for about 15 minutes.
- Variations: Add 1 cup fresh or frozen blueberries for blueberry muffins. For apricot muffins, take a teaspoon of sugar-free apricot jam on each muffin and push it in slightly (it will sink more during baking).
Categories
Breakfast, Brunch, Dessert, Snacks
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Serving Size 47.8g |
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Amount Per Serving |
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| Vitamin A 6% |
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Vitamin C 0% |
| Calcium 9% |
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Iron 6% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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