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Reviews Date of last review
Wed June 30, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated


Ingredients: Wet Ingredients:
2 Large Eggs
6 Tablespoons Butter (melted)
1/2 Tablespoon Vanilla extract
1 Cup of Canned 100% Pumpkin (not pumpkin pie filling)
1/2 Cup of Vanilla Davinci Syrup

Dry Ingrediants
1/2 cup ground flaxseed meal (I used Carbsense brand)
1/4 cup Zero Carb Vanilla Protein Powder (I used 0 carb Isopure)
2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons Pumpkin Pie Spice
1 teaspoon of Cinnamon
1/2 teaspoon of Ground Cardamon
2 Tablespoons of Vital Wheat Gluton
How To Prepare: Preheat oven 350 degrees

Wet Ingrediants: Beat Eggs, Pumpkin, Vanilla, Butter and Davinci in bowl

Dry Ingrediants: In seperate bowl, mix flaxseed, protein powder, baking powder, salt, pumpkin spice, cinnamon and Cardamon.

Combine the above mixed wet and dry ingrediants. Add the 2 Tablespoons of Vital Wheat Gluton to the mix.

Using 9 muffin/cupcake foils, place in muffin pan. Spoon equal amounts of the batter into each foil.

Bake for 25 minutes.

These are good with some softened cream cheese spread on them.

Nutrient Value for Entire Recipe:

Calories: 1385
Fat: 96 grams
Sat: 48
Poly: 4
Mono: 24
Carbs: 52
Fiber: 27
Net Carbs: 25
Protein: 87
Number of Servings: Yeilds 9 nice size muffins
Carbs per serving - include all nutritional information if known: 2.7 net carbs per muffin
Preparation Time: about 30 minutes
Effort (Easy, Average, Difficult): Easy

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