Plain Low Carb Seed Muffins Food

FLAX MUFFINS

Steps:

• Preheat oven to 325°F.
• Stir all dry ingredients together in a large mixing bowl.
• Add the remaining ingredients and stir until completely incorporated.
• Using a silicone muffin pan or a metal muffin pan filled with cupcake liners, fill ¾ full.
• For mini muffins, bake at 325°F for 15-18 minutes. For regular sized muffins, bake at 325°F for 18-22 minutes.
• Allow to rest for 15 minutes before serving. Serve alone or topped with butter or cream cheese. Makes about 12 regular sized muffins or 24 mini muffins.

PLAIN LOW-CARB SEED MUFFINS

Steps:

• Preheat oven to 380°F.
• Grind flax seed and pumpkin seed as finely as possible.
• In a big mixing bowl, combine ground seeds, nuts, baking powder, soda and salt.
• Divide eggs.
• Beat egg whites until stiff.
• Soak psyllium husks or chia seeds in 1/2 cup water.
• Cream together egg yolks, 1 cup water and 3/4 cup buttermilk, then mix in soaked psyllium or chia.
• Dump liquid into dry ingredients, combine thoroughly.
• Line 12 muffin tins with papers.
• Check batter: It should be creamy, not too thick - if it's to thick, add a little more water until it's smooth.
• Fold in stiff egg whites.
• Fill batter into muffin tins, bake at 380° for about 20 minutes or until toothpick inserted into the middle of a muffin comes out clean.
• Immediately remove muffins from muffin tray and let cool completely on a wire rack.
• If you like sweet muffins, add sweetener and spices to taste (great with cinnamon) to the batter. I use to eat them instead of sandwich rolls.
• Enjoy!