Low-Carb Almond Muffins
2 cups almond flour or meal)
2 teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) butter, melted
4 eggs
1/3 cup water
Sweetener to taste -- about 1/3 cup usually works well -- liquid preferred
Preheat oven to 350 F.
Butter a 12-muffin tin. Mix dry ingredients together well.
Add wet ingredients and mix thoroughly (You don't want strings of egg white in there and you don't have to worry about "tunnels" when you are using almond meal).
Put in muffin tins (about 1/2 to 2/3 full) and bake for about 15 minutes.
Variations: Add 1 cup fresh or frozen blueberries for blueberry muffins. For apricot muffins, take a teaspoon of sugar-free apricot jam on each muffin and push it in slightly (it will sink more during baking).
Nutritional Information: Each of 12 muffins has 1.5 grams effective carbohydrate plus 2 grams fiber, 6 grams protein, and 185 calories.
Low-Carb Almond Muffins
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Low-Carb Almond Muffins
You never know what you can do until you have to do it.
Hi Pat,
I actually made these for my husband, who is diabetic. So I made the recipe as stated, except I put part Splenda, part sugar in it.
The recipe that I use is here: http://www.perskyfarms.com/phpBB2/viewtopic.php?t=12637 I love these muffins, especially when I eat them warmed in the microwave. Almond flour, when made from leftover pulp from milk, is pretty sweet, but I don't know if you could completely do without sugar in a muffin recipe.
I don't think you can use almond flour by itself to make muffins unless you include eggs. I could be wrong, however, and you could be the person to prove me wrong. Most egg substitutes don't recommend that you use their substitute for a recipe that calls for more than 2 eggs, so this recipe isn't a good candidate for being egg-free.
Have you tried adding almond flour to your quinoa cereal? I think that would add some taste and calories.
I also have wondered if you have tried making mock mashed potatoes using quinoa flakes. I have a recipe for quinoa cereal that I've adapted to make mock mashed potatoes. If I use gravy, I can't tell the difference between it and real mashed potatoes. Here is the recipe I use. Note that I use cracked quinoa which I grind with a hand grinder. I have a feeling that quinoa flakes would work, too:
Mock Mashed Potatoes (using coarse quinoa)
2/3 cup water
1/3 cup milk (I use almond milk)
4 tablespoons coarsely cracked quinoa
dash salt
1 tablespoon butter or butter substitute (I use ghee)
In a small pan, bring water and milk to a boil. Add the quinoa, salt, and butter. Boil gently for 8 minutes, stirring frequently. Serve immediately with gravy.
You might be interested in the original recipe that I adapted to make the recipe above:
Creamy Buckwheat Cereal
2/3 cup water
1/3 cup milk
3 tablespoons buckwheat
dash salt
1 1/2 teaspoons brown sugar
1 tablespoon butter (optional)
1/4 teaspoon cinnamon or pumpkin pie spice
2 tablespoons dried cranberries or raisins
In a small pan, bring water and milk to boil. Add the buckwheat, salt, sugar, butter and cinnamon and dried fruit. Boil gently for 20 minutes, stirring frequently. Serve immediately with added milk.
I actually made these for my husband, who is diabetic. So I made the recipe as stated, except I put part Splenda, part sugar in it.
The recipe that I use is here: http://www.perskyfarms.com/phpBB2/viewtopic.php?t=12637 I love these muffins, especially when I eat them warmed in the microwave. Almond flour, when made from leftover pulp from milk, is pretty sweet, but I don't know if you could completely do without sugar in a muffin recipe.
I don't think you can use almond flour by itself to make muffins unless you include eggs. I could be wrong, however, and you could be the person to prove me wrong. Most egg substitutes don't recommend that you use their substitute for a recipe that calls for more than 2 eggs, so this recipe isn't a good candidate for being egg-free.
Have you tried adding almond flour to your quinoa cereal? I think that would add some taste and calories.
I also have wondered if you have tried making mock mashed potatoes using quinoa flakes. I have a recipe for quinoa cereal that I've adapted to make mock mashed potatoes. If I use gravy, I can't tell the difference between it and real mashed potatoes. Here is the recipe I use. Note that I use cracked quinoa which I grind with a hand grinder. I have a feeling that quinoa flakes would work, too:
Mock Mashed Potatoes (using coarse quinoa)
2/3 cup water
1/3 cup milk (I use almond milk)
4 tablespoons coarsely cracked quinoa
dash salt
1 tablespoon butter or butter substitute (I use ghee)
In a small pan, bring water and milk to a boil. Add the quinoa, salt, and butter. Boil gently for 8 minutes, stirring frequently. Serve immediately with gravy.
You might be interested in the original recipe that I adapted to make the recipe above:
Creamy Buckwheat Cereal
2/3 cup water
1/3 cup milk
3 tablespoons buckwheat
dash salt
1 1/2 teaspoons brown sugar
1 tablespoon butter (optional)
1/4 teaspoon cinnamon or pumpkin pie spice
2 tablespoons dried cranberries or raisins
In a small pan, bring water and milk to boil. Add the buckwheat, salt, sugar, butter and cinnamon and dried fruit. Boil gently for 20 minutes, stirring frequently. Serve immediately with added milk.
You never know what you can do until you have to do it.