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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These versatile sugar-free and low carb muffins can be the basis for many variations, including low carb blueberry or apricot muffins. Ingredients:
2 cups almond meal |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup butter,1 stick, melted |
4 eggs |
1/3 cup water |
1 splenda quick pack |
Directions:
1. Preheat oven to 350 degrees F.
2. Butter a muffin tin. You can really do it with any size, but I'm basing the recipe on a 12-muffin tin.
3. Mix dry ingredients together well.
4. 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).
5. Put in muffin tins (about 1/2 to 2/3 full) and bake for about 15 minutes.
6. 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).
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