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3 lg eggs
1 1/2 sticks of butter, melted
2 tsp. vanilla
3/4 cup Vital Wheat Gluten Flour (Bob's Red Mill)
1/2 cup Splenda
1 1/2 tsp. baking powder
dash of salt
ground cinnamon, 3 big dashes
1/2 cup Davinci Vanilla Syrup (I've also used sugar free chocolate, raspberry, & maple syrup with a bit of pumpkin pie spice.)
1/2 cup water
1 cup Flax seed meal(Bob's Red Mill)
1/2-1 cup blueberries,(omit if on induction)
How To Prepare:
Preheat Oven to 350°F.
Beat eggs, add melted butter and vanilla and continue to beat well. With an electric mixer or whisk, add ONE BY ONE: Vital Wheat Gluten Flour, Splenda, baking powder, salt and ground cinnamon. Beat well. STIR in the syrup, water and flax seed meal. Gently fold in blueberries.
Put Reynolds FOIL bake cups in your muffin tin (discard the paper and just use foil part). Makes 12 muffins. Put batter in the tins and top each muffin with one bluberry (optional--this just makes them look real nice). Bake for 35 minutes.
They can be individually wrapped and stored in the fridge.
The carb count is as follows:
18g Vital Wheat Gluten Flour
1g Baking Powder
33g divided by 12 muffins = 2.75 per muffin (no berries)
If you add the berries make sure you add the carbs (depending on how many berries you use). Also, I use Vanilla without any sugar/corn syrup. If your Vanilla has sugar/corn syrup in it, you need to add 3g per tsp.
These muffins are very high in fiber and protein.
Number of Servings:
Carbs per serving - include all nutritional information if known: