Atkins Low Carb Muffin In A Minute Food

ATKINS LOW CARB MUFFIN IN A MINUTE

Atkins Low Carb Muffin in a Minute image

Low Carb Made from Milled Flaxseed

Provided by askwhy22

Categories Bread

Time 5m

Yield 1

Number Of Ingredients 6

Ingredients

1/2 cup flaxseed meal
1/2 tsp sugar substitute
1 tsp Cinnamon Ground
1/4 cup egg beaters
1 tsp Unsalted butter
1/2 tsp Baking powder

Steps:

1. Mix the flaxmeal, baking powder, sugar substitute, and cinnamon in a coffee cup or single serving souffle dish. 2. Add egg and butter to dry ingredients 3. Mix 4. Microwave on high 1 minute (or more until firm) 5. Turn out and serve with butter or cream cheese. (Or toast before applying spread)

Nutrition Facts : Calories 480 calories, Fat 33.6711646068664 g, Carbohydrate 50.8202505088465 g, Cholesterol 11.8099999760394 mg, Fiber 35.052139919281 g, Protein 27.2855232190268 g, SaturatedFat 2.66415532794638 g, ServingSize 1 1 Serving (191g), Sodium 181.530999857699 mg, Sugar 15.7681105895655 g, TransFat 29.7426242814687 g

LOW CARB ATKINS BLUEBERRY MUFFINS

Low Carb Atkins Blueberry Muffins image

Slightly adapted from the Food Network's "Low Carb and Loving It". Recipe is posted using regular milk in order to get nutrition info-using low-carb milk will lower net carbs per muffin by about 1.

Provided by cookin from scratch

Categories Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 cups soy flour
1 cup Splenda sugar substitute, cup-for-cup
2 teaspoons baking powder
2 tablespoons vital wheat gluten (optional)
4 eggs
1 cup 1% low-fat milk
2/3 cup club soda
1 cup fresh blueberries or 1 cup frozen blueberries

Steps:

Preheat oven to 375.
Spray a muffin tin with vegetable oil cooking spray.
In a bowl using a wire whisk, mix all ingredients, except the blueberries, until well blended.
Fold in the blueberries and fill the muffins cups evenly with the batter.
Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean.
Remove from oven and let cool before refrigerating.
Notes: Adding wheat gluten will make the muffins fluffier and help them stick together better, but the recipe works without it.
I also made these substituting flavored Splenda syrup for the club soda and powdered Splenda, with good results.

Nutrition Facts : Calories 102.5, Fat 5, SaturatedFat 1.1, Cholesterol 71.5, Sodium 97.4, Carbohydrate 7.4, Fiber 0.3, Sugar 2.4, Protein 8.3

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