Low Carb Doughnut Muffins Food

LOW CARB "DOUGHNUT" MUFFINS

Steps:

• Preheat oven to 350.
• Butter muffins pan.
• Mix flax meal, almond meal, baking powder, salt, nutmeg, cinnamon and sweetner well (If using dry sweetner add in this step, if using liquid sweetner add in next step).
• Add eggs, 1/2 cup melted butter, buttermilk and sweetner.
• Mix well.
• Fill muffin cups a bit over half way.
• Bake for about 20 minutes, until the tops are golden brown.
• Cool until you can handle them, then dip the tops in the remaining melted butter followed by the splenda/cinnamon mixture.
• Note: The last step can be omitted altogether as they are quite sweet enough.

DOUGHNUT MUFFINS

Steps:

• Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.
• Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.
• Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.