Plain Low-Carb Seed Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These are low in carbs but full of fiber and heart healthy fatty acids!! You can use chia seeds instead of psyllium husk and either make those muffins plain, salty or sweet. I've already tried them with cheddar added or syrup and cinnamon - yummy! Ingredients:
1 1/2 cups flax seeds |
1/2 cup pumpkin seeds |
1/2 cup ground walnuts |
2 large eggs |
1 cup water |
1/2 cup water |
3/4 cup buttermilk |
2 tablespoons psyllium |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 380°F.
2. Grind flax seed and pumpkin seed as finely as possible.
3. In a big mixing bowl, combine ground seeds, nuts, baking powder, soda and salt.
4. Divide eggs.
5. Beat egg whites until stiff.
6. Soak psyllium husks or chia seeds in 1/2 cup water.
7. Cream together egg yolks, 1 cup water and 3/4 cup buttermilk, then mix in soaked psyllium or chia.
8. Dump liquid into dry ingredients, combine thoroughly.
9. Line 12 muffin tins with papers.
10. Check batter: It should be creamy, not too thick - if it's to thick, add a little more water until it's smooth.
11. Fold in stiff egg whites.
12. 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.
13. Immediately remove muffins from muffin tray and let cool completely on a wire rack.
14. 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.
15. Enjoy!
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