Muffins Muffins Muffins

Basic Muffins
Each of these variations comes in at under 5 Ecc with more than 10 grams of protein and several grams of fiber as well.

This is a sweet muffin. You can easily adjust the amount of splenda ( or stevia) to suit your taste without compromising the outcome.
Please refer to "know your ingredients" for an explanation of any ingredients you might have questions about.



1 1/2 cup almond meal
1/4 cup flax meal
1/4 cup oat flour, or rice flour
1/4 cup whey protein powder
1/4 cup powdered egg whites
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup xylitol or erythritol
2 T xanthan gum ( essential)

2 eggs
3/4 cup plain yogurt
1/2 cup butter (One stick) melted
1/4 tsp liquid sucralose based sweetener or 24 packets of splenda or the equivalent in the sweetener of you choice
2 tsp vanilla

Mix all dry ingredients together in large bowl. Mix eggs, liquid sweetener and yogurt in a second bowl and whisk well. Add to dry ingredients and then add butter. Mix well and add optional fruit or other additions.
Divide dough into 12 count muffin tin that has been spayed with Pam cooking spray. Dough will fill the muffin cups to the top, or maybe even over. Do not try to pat down or flatten in any way--the balls of dough will "melt" a little and fill in the muffin cup and then rise nicely over the top for a good crown on the muffin


bake at 350 for 20-25 minutes

variations:

blueberry: a cup to a cup and a half of fresh or frozen Unsweetened blueberries ( don't thaw)

raspberry--same as above only with raspberries!

"carrot" cake: add 1 tsp cinnamon, 2 tsp nutmeg ( or any variation you like... maybe a bit of cloves?) and 1 cup grated zucchini or carrots (or mixed zucchini and carrots) and a cup chopped pecans or walnuts

orange cranberry: 1/2 cup chopped cranberries, sweetened in some way, 1 tsp or more grated orange zest ( the orange part of the peel) and/or up to 1 tsp orange oil. I usually use dried cranberries--the freeze dried unsweetened variety available at a health food store. soak for awhile in some water with sweetener added before adding to the batter. You could also cook some fresh ones up in sweetener and water and add a 1/2 cup or more of that.

Cherry almond: half cup to one cup sweet cherries ( pitted and chopped) plus 1/2 tsp almond extract.

Gingerbread: add the following to the basic recipe:
2 1/2 tsp ginger
1 1/2 tsp cinnamon
3 heaping tsp powdered instant coffee substitute ( Pero/Caffix/Postum)
1 tsp maple flavoring
1 Tablespoon dark molasses
1 cup grated raw zucchini or 1 cup pumpkin puree ( I like the pumpkin with it!)
chopped nuts if you like.

Lemon Poppyseed: 1/4 cup poppy seeds, 1 -2 tsp lemon zest plus a tablespoon of Lemon juice

Chocolate chips: 1-2 bars of chopped sugar free chocolate, add 1/4 tsp molasses, and one 1 tsp maple flavoring to the batter ( it adds that little touch of brown sugar flavor--like a good cookie has!) I also add 1 cup of zucchini and some chopped nuts.