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Me in my kitchen experimenting, with my sweetie as official tester Low Carb High Fiber Pumpkin Muffins with Vegan Variations
Date product posted
Thu September 25, 2008
These take less time to mix than it will take the oven to preheat. They're a fast, healthy breakfast alone or with nut butter or cream cheese.
1-15 ounce can of pumpkin
5 large or 4 jumbo eggs
1 1/2 cups Splenda sugar substitute
1/2 - 2/3 cup almond milk, unsweetened
1/3 cup vegetable oil
1 T ground ginger
1 T ground cinnamon
1 t ground cardamom
1 tsp lemon juice or cider vinegar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup Carbquick low carb baking mix
1 cup flax seed meal
2 1/2 cups wheat bran
2/3 cup chopped walnuts or pecans
How To Prepare:
Dump everything except the nuts, flour, bran and flax seed meal in your food processor and blend well. Pulse in the rest of the ingredients.
The amount of almond milk you add will depend on how the dry ingredients absorb the liquid. I start with 1/2 cup and add a bit more if the mixture seems too dry.
Scoop into prepared muffin tins and bake at 365 for 23-25 minutes.
Vegan variation: substitute a small block or half of a large package of silken tofu for the eggs and substitute 1 cup soy flour for the Carbquik and add another tsp of baking powder.
If you don't have to be too strict on the carbs, you may add raisins, dried cranberries, chopped dried apricots or ginger.
Number of Servings:
Carbs per serving - include all nutritional information if known: