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Old 02-28-2008, 02:29 PM   #1
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Your Best LC Muffin and Cupcake Recipes

Ok, after two disastrous attempts at making low carb muffins (one off of the Tova Website and one from a very old recipe here), I'm at a loss. I'm sure that since we're all able to make such beautiful cakes... surely we have some great muffin recipes.

Anybody? Anybody?
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Old 02-28-2008, 02:41 PM   #2
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i tried the one minute muffin from these boards for the 1st time the other day and was very pleasantly surprised, it was quite good, super fast and easy too. I was surprised it really had a breadlike texture.

1/4 cup flaxmeal
1/2 tsp baking powder
1 pkt splenda
1 tsp cinnamon
1 egg
1 tsp butter

mix all in a coffee mug. Microwave for a minute or so, popout, slice, butter and enjoy. There is a huge thread on this site with much info on how people have changed this up to make it both sweet and savory. Sorry I don't know how to post the link here or I would but, I think you can just search one minute muffin and find it.

Hope you like it as much as I did!
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Old 02-28-2008, 02:46 PM   #3
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These have always been one of my favorite muffins. With or without anything in the middle.

http://www.lowcarbfriends.com/bbs/lo...m-suprise.html
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Old 02-28-2008, 02:50 PM   #4
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Quote:
Originally Posted by stephdray View Post
Ok, after two disastrous attempts at making low carb muffins (one off of the Tova Website and one from a very old recipe here), I'm at a loss. I'm sure that since we're all able to make such beautiful cakes... surely we have some great muffin recipes.

Anybody? Anybody?
SPONGEBOB'S FLAXMEAL MUFFINS (makes 12)

2 cups flax meal (8 oz.) 1 tsp. baking powder
1/2 cup nuts, chopped* 1 tsp. baking soda
½ cup granular Splenda ½ tsp salt

4 eggs, beaten
1/3 cup oil
½ cup DaVinci sugar-free syrup, vanilla
1 T. extract *

*for banana-nut muffins, use walnuts and banana extract
*for orange-pecan muffins, use pecans, orange extract and
the zest of an orange

Can try different flavors of DaVinci syrup and extract.

Preheat oven to 350º degrees. Spray or grease 12 muffin cups (or line w/foil cupcake papers).
Mix the dry ingredients in a small bowl. In a separate small bowl, mix the
wet ingredients. Pour the dry ingredients into the wet and mix thoroughly.
Pour into muffin cups. Bake for about 20-25 minutes or until muffins are
firm to the touch.

I love these muffins. I freeze them and eat one every day for breakfast.
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Last edited by shirlc; 02-28-2008 at 02:56 PM.. Reason: make something more clear
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Old 02-28-2008, 03:54 PM   #5
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Linda Sue's Lemon Poppy Muffins are best low carb muffin on the planet

Linda's Low Carb Menus & Recipes
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Old 03-03-2008, 11:12 AM   #6
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Linda Sue's Lemon Poppy Muffins are best low carb muffin on the planet

Linda's Low Carb Menus & Recipes
Well, that's certainly high praise. I think I'll definitely try making these this week.

I liked the flax muffins last time I tried them, but they are kind of high in calories and I was trying to cut back a bit. Kevin's muffins of course look beautiful as is everything he makes. But I'm a macaroon hater, so I'm nervous to try them.
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Old 03-03-2008, 12:13 PM   #7
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I still like these!

Apple Flax Muffins

--------------------------------------------------------------------------------

These are my new favorite muffin (for this week - )!

Apple Flax Muffins

INGREDIENTS:
1 and 1/4 cup flax seed meal
2 teaspoons baking powder
1 Tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Artificial sweetener equal to 3/4 cup sugar (1/2 cup can be flavored sugar-free syrup)
4 large eggs, beaten
1/4 cup oil
1/2 cup liquid (flavored syrup or water)
1 Tablespoon vanilla
1 medium apple, chopped fairly finely
1/2 cup chopped pecans (optional, but adjust your carb count)

PREPARATION:
Preheat oven to 350 F. Grease a 12-muffin tin very well.

1. Mix the dry ingredients together, then add the rest of them.

2. Let batter stand 10 minutes, then put into the muffin pan and bake for about 18 minutes until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin.
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Old 03-03-2008, 01:22 PM   #8
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I still like these!

Apple Flax Muffins
Mmm. They sound delicious. I put them into LifeForm and came out with each muffin being 274 calories and 6 net carbs with the pecans. Without the pecans, they look to be 237 calories and 5 net carbs. I substituted a zucchini for the apple in the recipe just to see, and it was 233 calories with 4 net carbs per muffin.
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Old 03-04-2008, 11:49 AM   #9
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I made the one minute muffin this morning....oh my goodness....DELISH!!!! I cut it in half and spread cream cheese on it...kind of reminded me of pumkpin bread or zucchini bread.....yummy and satisfying
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Old 03-04-2008, 04:04 PM   #10
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I've been making these for years and they always turn out great.

PANDA'S BASIC MUFFINS

Preheat oven to 375° F.
PAM muffin tin(s).
Combine the following dry ingredients and set aside:
1/4 c wheat protein isolate
1/4 c egg white protein
1/2 c whey protein
1/2 c psyllium whole husks
1/2 c flax seed meal
1 1/2 tsp baking powder
pinch salt
Combine the following wet ingredients:
2 xl eggs
1/2 c canola oil
1/8 c polyd
1/4 c erythritol - sweetness equivalent to a little
less than 1/4 cup sugar
1/2 c Davinci SF syrup - choice of
flavor--sweetness equivalent of 1/2 cup sugar
1/2 c water
2 tsp extract - choice of flavor
1 tsp sucralose - sweetness equivalent of 1/2 cup
sugar

Add wet ingredients to dry ingredients. Stir until well blended. Divide the mixture between six jumbo muffin cups, 12 regular muffin cups or 12 muffin toppers.
Bake for 30-35 minutes for jumbo muffins, less for regular muffins. Drop temperature 25 deg. for topper pans. Should test clean with a toothpick.

Vary Davinci Syrups/extract and adjust carbs for added ingredients:
Banana/Banana and add some chopped nuts or SF Chocolate Chips
Coconut/orange
Blueberry/lemon and add poppy seeds
etc. etc. etc.


Nutritional facts for 1/12 (calorie % of recipe):
Calories 166 kcal
Protein 9 g (22%)
Fat 12 g (64%)
Carbohydrate 14 g
Dietary Fiber 9 g
Net Carbs 1 g (2.4%)

Nutritional facts for 1/6 (calorie % of recipe):
Calories 331 kcal
Protein 18 g (22%)
Fat 25 g (67%)
Carbohydrate 28 g
Dietary Fiber 17 g
Net Carbs 3 g (3.6%)

----------

Exported from Shop'NCook Home 3.4.3
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Old 03-05-2008, 06:26 AM   #11
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Cranberry Muffins (12 regular(3 carbs) or 6 Jumbo(6 carbs))

2 cups cake and cookie flour mix(carbalose)
3 tsp. baking powder
1/2 tsp salt
1 splenda quick pack
1 egg
1 cup cc milk
1/4 cup vegetable oil
1/4 cup sf dried sweetened cranberries

preheat oven to 350 degrees.
Combine dry ingredient in mixing bowl and make a well in center.
Mix wet ingredient and pour into well.
Mix with fork until batter is just moistened. It will be lumpy.
Stir in cranberries.
Pour into muffin tins.
Bake 20 to 25 min, or until golden brown.
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Old 03-05-2008, 10:46 AM   #12
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I love Linda Sue's Lemon Poppy Seed muffins too, they always come out great and they are delish! That reminds me that I don't have any more so they're back on my list of things to bake.
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Old 03-05-2008, 10:49 AM   #13
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Kevin, those cranberry muffins sound great also. I've been wanting to use some more of my cranberries so I'll have to make these too! Looks like I'll be baking this weekend!
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Old 03-06-2008, 12:01 PM   #14
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Quote:
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Cranberry Muffins (12 regular(3 carbs) or 6 Jumbo(6 carbs))

2 cups cake and cookie flour mix(carbalose)
3 tsp. baking powder
1/2 tsp salt
1 splenda quick pack
1 egg
1 cup cc milk
1/4 cup vegetable oil
1/4 cup sf dried sweetened cranberries
Ooooh! I have a whole bunch of cranberries I've been trying to use up!
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Old 03-06-2008, 12:33 PM   #15
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quick question about Linda Sue's muffins

hi,
quick question about Linda's lemon poppy seed recipe: it says 4 ounces almond meal but also 1 cup. I'm thinking it is probably 1/2 a cup not a whole cup because the recipe only yields 6 muffins, but does anyone know???

Linda's Low Carb Menus & Recipes

im hoping its ok if i post the link here...

tia!
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Old 03-06-2008, 12:36 PM   #16
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amiga74 - 4 oz. of almond flour is 1 cup. Follow the recipe just as written and you won't be disappointed.
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Old 03-06-2008, 01:24 PM   #17
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I made the Lemon Poppy Seed muffins last night and they were so good!! Thanks Linda Sue!!



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Old 03-06-2008, 11:24 PM   #18
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amiga74 - 4 oz. of almond flour is 1 cup. Follow the recipe just as written and you won't be disappointed.
thanks Tweaker! i'm looking forward to them!
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Old 03-15-2008, 09:35 AM   #19
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Giant Blueberry Muffins

Giant Blueberry Muffins

2 cups CQ or carbalse - 12 carbs if CQ, otherwise 38
3/4 cup sugar sub (I use sweetzfree, so 0 carbs)
2 1/2 tsp. baking powder
1/2 tsp. salt
2 beaten large eggs 1 carb
1/2 cup heavy cream (3 carbs)
1/4 cup water
1/2 cup melted butter,margarine or oil
1 TBSP. grated orange peel * optional 1
1 cup blueberries,fresh or frozen(not thawed) 15 carbs

Grease ,or spray with non-stick baking spray,6 texas
size muffin tins OR 12 regular size muffin tins.

In a medium mixing bowl,place the flour,sugar,baking powder and salt.Combine well.
In another bowl, combine the eggs,milk,melted butteror
oil and orange peel(if using).
Pour the combined wet ingredients all at once into
the combined dry ingredients, stirring just until
all flour is combined.Add the berries,stirring just till
incorporated . Divide the batter between prepared muffin
cups.
Bake muffins in a preheated 350°F. oven for 35 minutes
or until golden and centers test done( with toothpick).
Cool for 5 minutes, then remove from tins and set on wire rack to cool completely.

32 carbs total if using CQ at 6 large, a little over 5 carbs each, otherwise at 12 smaller, less than 3 carbs each. I highlly recommend using the orange zest. It adds alot of flavor!
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Old 03-16-2008, 12:00 AM   #20
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I'm a big fan of Cream Cheese Muffins... yummmm! http://www.lowcarbfriends.com/bbs/lo...e-muffins.html
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Old 03-16-2008, 05:22 AM   #21
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Are the lemon poppyseed muffins (or any muffins with almond flour and/or flax meal) okay to have in Phase 1 of South Beach? Induction friendly?
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Old 03-16-2008, 07:31 AM   #22
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I did a new version of my blueberry muffins last night and did an orange version. I substituted 2 small nectarines for the blueberrys. I put the peeled oranges in my cusinart and added that to the batter. This came out to about 2.5 carbs per muffin. Very yummy with my morning cup of tea.
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Old 03-16-2008, 03:13 PM   #23
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Are the lemon poppyseed muffins (or any muffins with almond flour and/or flax meal) okay to have in Phase 1 of South Beach? Induction friendly?
Does anyone know if they are?
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Old 03-16-2008, 03:28 PM   #24
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Does anyone know if they are?
Linda Sue's LEMON POPPY SEED MUFFINS are NOT ok for induction. Her recipes that are are marked with a *.
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Old 03-16-2008, 04:27 PM   #25
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Ok, thank you. I'll go check out her website and get some ideas
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Old 03-16-2008, 04:31 PM   #26
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You're welocme lily. She does have alot of really yummy stuff that is induction friendly
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Old 03-17-2008, 02:45 PM   #27
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I have been sick so I made a big pot of veggie soup and some muffins to have with it. I used to eat cornbread with it when I wasn't doing LC. I tweaked the Lemon Poppy muffin recipe. I left out the poppyseeds, extracts, and reduced the splenda to a 1/4 cup. They came out very good, slightly sweet and similar to my sweet cornbread. I will make these again

stephdray - the lemon poppy muffins came from a basic macaroon recipe, the macaroon part (coconut) was taken out for this recipe. Try them, you will not be disappointed. I make them all the time, switch the lemon extract for almond extract for an almond poppyseed muffin.
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Old 03-17-2008, 03:28 PM   #28
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Oh, NikisMom, what a great idea for the poppyseed muffins! I will try these soon! We really miss cornbread muffins with our chili, etc.
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Old 03-17-2008, 04:00 PM   #29
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Linda Sue's Banana Nut Muffins

BANANA WALNUT MUFFINS
4 ounces almond flour, 1 cup
1/2 cup golden flax meal, 2 ounces
1 teaspoon baking powder
1/8 teaspoon salt
1 ounce walnuts, chopped, 1/4 cup
1 cup granular Splenda or equivalent liquid Splenda
2 tablespoons butter
1 teaspoon banana extract
1/2 teaspoon caramel extract
1 teaspoon vanilla
2 tablespoons heavy cream
2 tablespoons water
2 eggs

In a small bowl, stir together the almond flour, flax meal, baking powder, salt, nuts and granular Splenda, if using. In a medium microwave-safe bowl, melt the butter in the microwave. Stir in the liquid Splenda, if using, the extracts, cream and water. Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. You can spray the liners with cooking spray, but they don't seem to stick too much. Bake at 350º 15-20 minutes, until the tops are golden brown. Serve warm or at room temperature. Store in the refrigerator.

I have tweaked this- use 1/4 cup granular Splenda and 3/4 cup sf syrup- have tried coconut, banana and raspberry so far. Have also used different extracts, as well as adding unsweetened cocunut and extra nuts to the batter. This way I don't need the 2 TBS water. I also use my muffin top pan- and the result is a cross between a muffin and scone. LOVELY, very filling, I use half and top mine with a shmear of cream cheese.
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Old 03-26-2008, 03:09 PM   #30
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Bumping for Nina 2021 who needs ideas for Flax Meal! Great recipes in this thread!
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