Index of Muffins #1 Recipes:
Almond Flour Muffins -- 9g protein, 2g ECC
Awesome Sour Cream Muffins (also makes a good bread)
Chocolate Fudge Muffins -- 4.5g ECC
Cinnamon Flaxseed Muffins
Coconut Muffins
Cranberry Orange Mini-Muffins -- 6g protein, 2g ECC
Cranberry Orange Nut Muffins using Atkins Bake Mix -- 4.5g ECC
Flax Seed Muffins -- 1g ECC (from dobie, via cmcole)
Fluffy Cinnamon Muffins -- 1g ECC
Gaelen's Nut Flour Muffins -- 10g protein, 3g ECC
Lemon Poppyseed Muffins with extra protein -- 9g protein, 3g ECC
Maple Oat Gems with Cranberries -- 6g protein, 11g ECC
Mock Muffin (savory Mock Danish)
Pecan Muffins -- 13g protein, 2.8g ECC
Poppyseed Muffins -- 9g protein, 2g ECC
Pumpkin Muffins using Atkins Bake Mix -- 3.5g ECC
Pumpkin Sour Cream Nut Muffins -- 9g protein, 4g ECC (from www.lowcarbluxury.com)
Raspberry Flax Seed Meal Muffins -- 2g ECC each
Scigirl's Induction Muffins with erythritol (from lowcarbluxury forums)
Zucchini Protein Muffins -- 14g protein, <1g ECC (with berry, banana and orange variations)
You may also want to check out:
-- the 'Breakfasts and Meals To Go' forum for Spice Bowl Muffins, with bread and pancakes variations: http://www.proteinpower.com/forum/showthread.php?p=2447#post2447
-- the 'Breads and Baked Wonders' forum's Cakes thread, which contains muffin variations for many of the cakes listed.
And don't forget Muffins #2 (http://www.proteinpower.com/forum/showthread.php?t=484), which contains: Cinnamon Flaxseed Muffins, Low Carb Luxury's June, 2006 Special 'Muffin' edition (link to e-zine website), One Minute Muffins, Pumpkin Pecan Muffins, and Relief's Muffins with several flavor variations.
Mock Muffin
2 eggs
2 oz cream cheese, softened in the microwave
1 tsp butter, softened in the microwave
½ oz finely crushed pork rinds (about 5-6 rinds)
1 Tbsp flax meal
This is a savory version of the Mock Danish. It is excellent for breakfast or lunch when topped with a sausage patty (see the Quick Italian Sausage recipe in the pork section) and a slice of melted cheese. Make a big batch and refrigerate some extra muffins for quick breakfasts on the go.
Combine all ingredients in the food processor and process just until the mixture is smooth. Pour into a buttered microwave safe dish to a depth of 1" to 1.5" and microwave on high power until fully firm and set, from 2-3 minutes. Do not overcook as it will toughen.
Raspberry Flax Seed Meal Muffins
3 eggs
1 ½ sticks butter melted
1 c protein powder
3/4 c splenda
1 ½ tsp baking powder
3/8 tsp salt
½ c water
½ c raspberry syrup (like daVinci or torani)
1 c flax seed meal
Preheat oven to 350. Beat eggs and add melted butter. Continue to beat. Add (one by one) protein powder, splenda, baking powder, and salt. Beat well. stir in syrup, water and flax seeds. Put in greased muffin tin and bake 25 minutes.
2 grams of carbs/ muffin Very tasty with butter
These muffins came from realruth, inspired by the muffin recipes on the old eatprotein boards.
Cinnamon Flaxseed Muffins
4 TBL ground flaxseed
3/4 cup vanilla whey protein powder
2 TBL ground almonds
3/4 tsp baking powder
1 Tbl cinnamon
1/4 tsp allspice
1/2 cup Splenda granulated
4 TBL sour cream
3 TBL butter, melted
2 beaten eggs
1 tsp vanilla
1 tsp caramel essence
1 TBL heavy cream
Preheat oven to 350. Combine dry ingredients, then add all remaining
and mix well.
Spoon into greased or paper lined muffin pan. Bake 20-22 minutes.
Allow to cool about 5 minutes before removing from pan.
Makes 12 muffins. You can also bake this in a loaf pan for some great bread;
try it warm with butter....
Thanks, Taterhead...glad you enjoy them!
These muffins came from realruth, inspired by the muffin recipes on the old eatprotein boards.
Zucchini/protein Breakfast Muffin -- 14 grams of protein, LESS than 1 ecc!!!
1 1/2 cup almond meal
1/2 cup flax meal
1/2 cup vanilla whey protein powder
2 tsp baking powder
1 tsp soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
2 T guar gum (adds fiber and moistness)
1 T xanthan gum
4 eggs
1/2 cup plain yogurt
2 tsp ZeroCarb Liquid splenda
2 tsp vanilla
1/2 cup melted coconut oil or butter (or a combination half/half works
nicely)
1 1/2 cup grated zucchini
Mix all the dry ingredients in a large bowl.
Mix all wet ingredients, except coconut oil, together and whisk lightly.
Add to the dry mixture, and mix together then add the oil and whisk
together again.
Fold in the zucchini. Mixture will be quite thick.
Divide batter equally into a 12 cup muffin tin. Bake at 350ºF 25-30 min. or until nicely browned and set--toothpick comes out clean.
Best Blueberry Muffins, Muffin Recipe, Quick Bread Recipe::
Best Blueberry Muffins, Muffin Recipe, Quick Bread Recipe. Preheat oven to 400 degrees F. Lightly grease a muffin pan. In a large bowl, combine flour,
http://whatscookingamerica.net/Bread/bbmuffins.htmHOME |
Made this way they are reminiscent of carrot cake.
VARIATIONS:
You could leave out the spices and zucchini and add berries.
Use 1/2 cup mashed banana and some banana flavoring.
Do an orange variation (keep the zucchini for moistness but add orange zest instead of the spices.)
Pumpkin Sour Cream Nut Muffins
Recipe By: Carol Williams
Serving Size: 12
¼ cup melted butter
¾ cup canned pumpkin
2 large eggs -- beaten
¼ cup sour cream
¼ cup cold water
1 tsp vanilla -- +1tsp rum extract
1 Tsp Rum Extract
½ cup Splenda®
½ cup ground almonds
¼ cup Atkins Bake Mix
¼ cup Designer Whey Protein Powder, Vanilla
1 ½ tsp cinnamon
½ tsp allspice
¼ tsp ginger
2 tsp baking powder -- +¼ tsp baking soda
1 Tbsp wheat gluten
1 dash salt
¼ tsp baking soda
½ cup chopped walnuts
In a small bowl mix all the dry ingredients except Splenda® & walnuts, stir well to blend the spices. In another bowl, beat the eggs with the melted butter, stir in the sour cream, water, pumpkin, vanilla & Splenda®. Add the dry, all at once, to the egg mixture, stir just until combined, then stir in the walnuts. Spoon into prepared muffin tins. Bake at 350F for 12- 15 minutes or until toothpick comes out clean when testing.
12 muffins @ 5.2 minus 1.2 gr.fiber= 4 carbs & 9.1 grams protein
Source: "low carb luxury.com"
Per Serving: 163 Calories; 12g Fat (68.6% calories from fat); 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 215mg Sodium.
Gaelen I love your NUT FLOUR MUFFINS, they are so good and real tasteing, thanks a bunch :)
Debbie...
Pumpkin Muffins
Flickr: "muffins"::
Explore and refine this muffins list with our wonderful clustery goodness! Related tags: Healthy Muffin Recipes Search 1000's of Delicious Ideas.
http://www.flickr.com/photos/tags/muffins/HOME |
Cranberry Pecan Muffin Recipe - and More Great Family Fun Recipe Ideas::
This muffin recipe is particularly tasty around the holidays.
http://jas.familyfun.go.com/recipefinder/display?id=41008HOME |
2/3 cup Atkins bake mix
1/2 cup of pumpkin (I may use a little more)
2 eggs lightly beaten
1 Tbspspn oil
1/4 cup flax seed
1/3 - 1/2 cup splenda
2-3 tbslpn cream
1/4 cup chopped pecans
1 tspn cinnamon
1/4 tspn nutmeg
1/8 tspn allspice or cloves
1/8 tspn ginger
Mix all ingredients well. If too thick, add a little water. (This mixture should be pretty thick though, or they will turn out sort of mushy on the inside). Pour into muffin pan sprayed with Pam. Bake ~ 350 for 20-30 minutes or until lightly browned.
After fiber, I have that these come to about 3.5 grms of carbs per muffin. They are pretty big muffins though.
Chocolate Fudge Muffins
1/3 cup almond flour 7 carbs
1/3 cup Atkins bake mix 3 carbs
1/8 cup flax meal (0 carb after fiber)
1/3 cup splenda 3 carbs
1 tbspn brown sugar twin (?)
1/2 pckg cream cheese
1 Tbspspn cocoa powder 3 carbs
1 square unsweetened baking choc 8 carbs
1 Tbspspn butter
1 tspn vanilla extract
2 eggs 2 carbs
chopped nuts (optional)
Heat cream cheese in micro for 1 minute. In separate dish, melt choc, and butter. Add melted choc to cream cheese, add eggs & vanilla. Mix well until smooth. Add all other ingredients. Mixture should be thick, but if too thick,just add a little water. Bake ~ 350 for 20-25 minutes. Makes 6 muffins, at 4.5 carbs each.
Cranberry Orange Nut Muffins
1/3 cup almond flour 7 carbs
1/3 cups Atkins bake mix 3 carbs
1/8 cup flax meal 0 carbs
1 tbslpn brown sugar twin
1/3 cup splenda 3 carbs
2 eggs 2 carbs
1/2 pkg cream cheese
1 tbslpn orange extract
1 - 2 tspn FINELY chopped dried cranberries ( I used dried tart cherries, as they are slightly lower in carbs.) I used a count of 5 carbs per tspn
Chopped Nuts
Heat cream cheese for 1 min in micro. Add eggs, and extract. Add all other ingredients. Again, add a little water if too thick. Bake in sprayed muffin pan for 20-25 minutes ~ 350.
Makes 6 good size muffins. (I have a carb count of 4.5)
Laura's ALMOND FLOUR MUFFINS -- 9g protein, 2g ECC
Recipe By : Laura/Tortoise from eatprotein.com
Serving Size : 1 Preparation Time : 20 min.
Categories : breads
Amount Ingredient -- Preparation Method
-------- --------------------------------------------
2 cups almond meal
2 tsp. baking powder
1/4 tsp. salt
1/2 C butter -- 1 stick, melted
4 eggs
4 tblsp. DaVinci syrup (Dulche de Leche or English Toffee)
2 tblsp. water
Liquid plus sweetener. You need 6 T of liquid total - then it depends upon
how sweet you like them and what kind of sweetener you use. I use 1/4 C DaVinci's Dulce de Leche syrup or English Toffee syrup (these have a mild caramel or brown sugar flavor) or plain sucralose (Splenda) syrup from http://www.naturesflavors.com , plus 2 T water. Or you can use liquid Sweet N Low (however many drops, then just add water). Or Fiberfit to taste, and add water. If you don't have liquid and don't like muffins very sweet, just a packet or two of Splenda works. I have a personal aversion to using sweetener with added carbs unless absolutely necessary.
Mix, pour in muffin tins, bake at 350 about 15 minutes
Yield: "8 muffins"
Per Serving : 305 Calories; 28g Fat (81.1% calories from fat); 9g Protein;
6g Carbohydrate; 4g Dietary Fiber; 125mg Cholesterol; 334mg Sodium.
These muffins come from realruth, inspired from the old eatprotein muffin recipes.
Poppyseed Muffin
2 cups almond flour
2 t baking powder
1/8 tsp salt,
2 T poppyseeds
1/2 C butter - melted
4 eggs
Liquid plus sweetener (you need 6 T of liquid total)
Mix, pour in muffin tins, bake at 350 about 15 minutes.
If you make them without the poppyseeds, they are kind of like corn
muffins, and good with some shredded cheese mixed in.
Makes 8 muffins; each of the poppyseed version will have 9 grams of protein,
2 grams ECCs and 3 grams of fiber.
These muffins come from realruth, inspired by the muffin recipes on the old eatprotein boards.
Lemon Poppyseed Muffins w/extra protein
1 cup ground almonds
1 cup protein powder
2 tsp baking powder
1/4 tsp salt
2T poppyseeds
4 eggs, beaten together with:
2T lemon extract
4T liquid
Fold wet into dry mixture, then add:
1/2 cup coconut oil - melted
Makes 12 @ 203 cals, 2.80g ECC, 9.35g protein, 17.42g fat
Bake 18 minutes at 325F (because of the coconut oil)
Gaelen's NUT FLOUR MUFFINS -- per muffin, 10g protein, 3g ECC
Recipe By : Gaelen, inspired by Janine and Relief's muffin recipes
Serving Size : 1 muffin Preparation Time : 20 min.
Categories : breads, vegetarian
Amount Ingredient -- Preparation Method
-------- --------------------------------
1 cup almond meal
1 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons butter -- melted
2 eggs -- at room temperature
3 tablespoons kefir (Lifeway low fat)
3 tablespoons peanut butter, natural unsalted
Mix the dry ingredients together.
Beat the eggs until foamy, and then blend in the peanut butter and kefir.
Fold the egg mixture and melted butter into the dry ingredients until just blended.
Pour the batter into oiled, buttered or paper-lined muffin tins and
bake at 375 degrees about 10-12 minutes or until just pale golden on top.
Do not overbake or muffins will be dry.
NOTES: Recipe can be doubled. Feel free to substitute plain whole milk yogurt
if kefir isn't available, and any nut or seed butter can stand in for the peanut butter. These are not overly sweet muffins. If you like your muffins with a touch of sweetness, add either 1 tsp. of brown sugar or 1-2 packets of Splenda (or to taste) to the dry ingredients, or 1 tsp. molasses or honey to the egg mixture. This will add only a trace of carbs per muffin and doesn't affect the nutrient counts at all.
CHEESE-HERB MUFFIN VARIATION: Substitute 3T. tahini for the peanut butter, and into the dry ingredients mix in 1 teasp. mixed dried herbs (Italian blend),
1/2 teasp. garlic powder, and 1/2 cup shredded parmesan cheese. Combine and bake as above.
Makes 6 muffins, each 265 calories, 23g fat, 10g protein, 6g carbohydrates, 3g fiber (3g ECC apiece.)
Yield: 5 muffins
Per Serving : 288 Calories; 25g Fat (76.8% calories from fat); 10g Protein; 7g Carbohydrate; 4g Dietary Fiber; 94mg Cholesterol; 284mg Sodium.
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In order to make it easier to search the forums, indexed recipe threads are split into groups of posts. This thread is now closed to new recipes. Please visit Muffins #2 (http://www.proteinpower.com/forum/showthread.php?p=4885#post4885) to add your recipe to the forum. Thanks!
MAPLE OAT GEMS WITH CRANBERRIES -- 6g protein, 11g ECC
Recipe By : Gaelen
Serving Size : 1 Preparation Time : 20 min.
Categories : breads, vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup oat bran
1 1/4 cups almond meal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup dried cranberries
1 teaspoon lemon zest
1/2 cup water -- boiling
5 medium egg whites, whole
2 Tablespoons safflower oil
1/3 cup maple syrup -- grade B
3/4 cup kefir (Lifeway low fat) -- plain
2 tablespoons half and half
Mix the dry ingredients together and set aside.
Pour the boiling water over the cranberries and lemon zest, and let them
infuse while you butter a 12 cup muffin tin.
For a denser bran-type muffin, beat all the wet ingredients together until
slightly foamy. For a lighter muffin, beat the egg whites until they form
soft peaks and in a separate bowl beat the oil, maple syrup, kefir and
half and half until foamy.
Drain the cranberries and mix into the dry ingredients. Fold the wet
ingredients into the dry ingredients, until just blended. If you beat the
egg whites separately, lightly stir the syrup mixture into the dry
ingredients, and then fold the egg whites into the mixture--again,
stirring only enough to just combine everything.
Drop by two heaping tablespoonsful into the muffin cups and bake at 400
degrees, 12-15 min.
Yield: "12 pieces"
Per Serving : 151 Calories; 9g Fat (50.1% calories from fat); 6g Protein;
14g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 159mg Sodium.
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CRANBERRY ORANGE MINI-MUFFINS -- 6g protein, 2g ECC
Recipe By : Listowel (from PPbbs, the eatprotein bulletin boards)
Serving Size : 1 Preparation Time : 20 min.
Categories : breads
Amount Ingredient -- Preparation Method
----------------------------------------------------
1/2 cup soy flour -- full fat
1/2 cup flax seeds -- ground
1/8 cup vital wheat gluten
1/3 cup whey protein powder (EAS) -- vanilla
1/4 tsp salt
2 tsp baking powder
1/2 cup Splenda
1/2 tsp baking soda
1/4 cup cranberries -- fresh or frozen
1/4 orange -- with peel
2 eggs
2 tbsp butter -- melted
1/4 cup heavy cream
1 tsp orange flavor
1/4 cup cream cheese -- softened
Sift the first 8 ingredients together & set aside.
In a food processor chop the cranberries and oranges fine.
Mix together the eggs, butter, cream, orange flavor and cream cheese.
Mix fruit with wet ingredients, then mix the wet ingredients into the dry
ingredients until just moistened.
Drop by tablespoonsful into mini-muffin tins or onto an oiled cookie
sheet. Bake at ? for ? minutes. Makes 14.
Yield: 14 muffins
Per Serving : 109 Calories; 8g Fat (63.6% calories from fat); 6g Protein;
4g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol; 198mg Sodium.
these muffins came from realruth, inspired by the muffin recipes on the old eatprotein boards.
Pecan Muffins
1/2 cup almond flour
1/2 cup pecan flour
1 tsp Baking powder
2 scoops Protein Powder
1/4 cup splenda
2 eggs
2/3 cup soda water
Mix dry ingredients together; then add eggs and soda.
Makes 6 muffins. Bake 15 mins in a moderate oven (350 degrees)
Each muffin has about 13 grams protein, 2.8 grams ecc
Induction Muffins
I know that a lot of folks are making the commitment to Induction as one of their resolutions. I make these muffins and keep a stockpile in the freezer for when I need stomach-filling without the carbs. You can customize them to your heart's content and modify the carb count to fit your needs. The basic recipe:
1 1/2 cups 0-carb soy protein isolate
1/2 cup whole psyllium husks
pinch salt
1 tsp baking soda
1/2 tsp ascorbic acid crystals (Vitamin C)
2 eggs
1/2 cup oil
1/2 - 3/4 cup splenda syrup
1/2 - 1/4 cup water (total liquid = 1 cup)
Flavor oil/flavor concentrate to taste
1 tsp liquid splenda or equivalent of Stevia
shy 1/2 cup erythritol
Preheat oven to 375 degrees. Grease a 6-jumbo muffin tin (I use a silicone version) and set aside. Combine dry ingredients in mixing bowl. Set aside. In second mixing bowl, beat eggs and oil together with whisk until smooth and thick. Add remaining wet ingredients and erythritol and whisk until well combined. Add to the dry mixture and stir until well blended (don't beat). Divide between the prepared muffin tins and bake for 30-35 minutes or until muffins are puffed (they won't rise much) and browned and test clean with a toothpick. Cook in pan 5 minutes before turning out.
The basic recipe makes 6 muffins at 0.2 net carbs/muffin. Use oils, syrups and flavorings to achieve the desired taste - roasted peanut oil with peanut butter or hazelnut syrup and peanut butter flavoring makes peanut butter muffins. Macadamia nut oil with the corresponding syrup and flavoring for macadamia muffins, etc.
Depending on where you are in your weight management plan, you can also add in a few oz of chopped nuts, a few tbsp of unsweetened coconut, a chopped Z-carb bar, a serving of Wyman's canned wild blueberries in water (1 net carb/serving), etc. to the basic recipe. This will add a little to the muffins, in terms of carbs, but will still keep them under 1 net carb/muffin.
You can also reduce the amount of sweetener, use an infused olive oil like garlic oil, basil oil or scallion oil, and add in a few oz of shredded or grated cheese for a savory muffin.
These are not light, airy muffins. They are soft, but they are tummy fillers - fat, protein and fiber. Good for those times when you have the munchies, but are near your carb limit.
Posted to Low Carb Luxury Forum by Scigirl
Coconut Muffins
⅓ cup almond butter
⅓ cup slivered almonds
⅓ cup coconut milk
⅔ cup unsweetened flake coconut (from the health food groceries)
1 large egg
Mix all ingredients. Spoon batter into a greased (or use small paper cups) mini-muffin pan. Bake at 350 degrees for 15-18 minutes until fork inserted in middle comes out clean.
Makes 6 small muffins.
Awesome Sour Cream Muffins
(Or Makes Good Bread)
Makes 10 muffins in tins 2/3 full
¼ cup soy flour
¼ cup protein powder
¼ cup ground sesame seeds
¼ cup ground flaxseed
1 teaspoon baking powder
½ teaspoon salt
½ cup sour cream
4 eggs (beaten)
4 Tbsp butter
1/3 cup Splenda
1 teaspoon flavor extract of your choice
Mix all ingredients and pour into greased muffin tins. Bake for 20-25 minutes at 350 degrees. These have a wonderful consistency - almost like a white flour muffin and rise fairly well.
You can leave out the Splenda and extract for a nice savory muffin to go with lunch or dinner as well. Or you can bake in a loaf pan for a wonderful bread.
Flax Seed Muffins
(Created by dobie, High Priestess of Muffin Mania
½ cup flax seeds (grind in coffee mill) 4.921 carbs (-fiber=0 CARB) [I used Bob's Red Mill flax seed meal and they came out fine]
¼ cup protein powder (if using soy, check label) 2 [I used whey protein powder]
2 TBSP oil (use something healthy...I use grapeseed)
¼ cup splenda (can substitute other sweetner, but splenda is the best) 6g
1 beaten egg .61
1 tsp baking powder
1 ½ tsp banana extract (or flavor of choice) 1 [I did it twice, once with zest of lemon and once with lemon extract. Both were fine]
¼ tsp salt substitute (gives added potassium)
1 oz chopped nuts (optional, if used, add carbs)
½ cup water
Mix the above, let sit for a few minutes to thicken if necessary. Spoon into 6 non-stick (I spray with pam) muffin tins. Bake 25-30 minutes at 350 degrees.
They are just under 1 carb each. My count is - Total carbs w/o nuts = 4 divided by 6 muffins = I've made them by doubling the batch and the recipe seems to come out a little better, don't know why.
Fluffy Cinnamon Muffins
These are great for breakfast or with coffee as a "snack cake":
4 eggs (2.5g?)
1/2 tsp cream of tartar
1/4 cup cottage cheese (2g)
2T soy flour or Atkins bake mix (both work) (1-3g)
1T Splenda (2g?)
1/2tsp cinnamon
1 more T Splenda (2g?)
1/2tsp more cinnamon
4T softened butter
Spray a muffin tin with cooking spray. Preheat oven to 300. Beat egg whites with cream of tartar until stiff. Set aside. Mix cottage cheese, egg yolks,1T Splenda and 1/2tsp cinnamon until well blended (can use blender if desired).
Add soy flour / baking mix & blend well.
Gently fold into egg whites and spoon into muffin tins - makes 8-10.
Bake at 300f until lightly browned and springs back when touched -about 25 minutes.
Mix butter, Splenda and cinnamon well. When muffins are done and cooled slightly, spread the butter mixture over each one.
You could make a cream cheese frosting (cream cheese, Splenda, vanilla and some cream -beaten well) and bake this in a small loaf pan (4x8?) and have a cinnamon coffee cake out of it.
This whole recipe is 11 g, 2g fiber - so about 1g per muffin.
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Muffins #1