Low-carb dieters rejoice: this low carb muffin recipe can be modified to suit your taste and satisfy your sweet tooth. The secret to making low-carb muffins is to replace the sugar in the recipe with a low-carb or no-carb sweetener that can withstand baking. Splenda is a perfect choice. It works just like sugar, ounce for ounce, so you don't even have to calculate ratios. Just use as much Splenda in a recipe as you would sugar.
However, sugar is not the only high carb ingredient in most muffin recipes. All-purpose flour is also a source of carbohydrates. That's why most low-carb muffin recipes feature almond flour, soy flour or ground flax seed meal. Unfortunately, these flour substitutes don't always work as exchangeable replacements for white wheat flour. They have different consistencies and bake differently. It's best to experiment with flour substitutes to see which recipes can handle which replacement options.
Try this low-carb muffin recipe and see if you can modify it to create muffins that suit your taste. You'll find these muffins to be sweet and satisfying, just like their high-carb cousins, but without the spike of sugar to your system.
Low-Carb Muffin Recipe
Ingredients You Will Need:
1 stick butter
¼ cup heavy cream
½ cup sugar substitute (Splenda is recommended)
1 tablespoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 cup ground flax seed
¼ cup soy flour
½ cup unsweetened coconut
1 cup chopped walnuts
Place two tablespoons of butter in a skillet, reserving the other six tablespoons of butter for the muffin batter. Heat the butter until melted, then toast the walnuts in the butter. Divide walnuts into two half cups (one set for the batter and one set to sprinkle on top).
Preheat oven to 375 degrees. Line muffin tins with paper liners.
Melt remaining six tablespoons of butter and combine with eggs and cream. Beat well. Add in sugar substitute, vanilla, cinnamon and nutmeg and mix well. In a separate bowl, combine baking powder, baking soda, ground flax seed and soy flour and mix. Add to wet ingredients, mixing with electric beater on low until all ingredients are incorporated. Stir in a half cup of toasted walnuts and the half cup of coconut and mix just until ingredients bind together.
Fill muffin liners ¾ of the way full. Top with remaining walnuts. Bake in oven until a toothpick inserted in center of muffins comes clean, approximately 15 to 20 minutes. Serve muffins warm with a pat of butter.
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