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Reviews Date product posted
0 Fri October 10, 2008
Recommended By Average Price Average Rating
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Description: I modified Cocapelle's most excellent flax meal muffin recipe for an awesome, fall treat. Enjoy!
Ingredients: 3 lg eggs
1/2 cup of butter, melted
3/4 cup Vital Wheat Gluten Flour (Bob's Red Mill)
1/2 cup unsweetened, canned pumpkin
1/2 cup erythritol ( Z Sweet brand)
1 1/2 tsp. baking powder
dash of salt
1 tsp pumpkin pie spice



1/2 cup Davinci Vanilla Syrup
1/2 cup water
1 cup Flax seed meal(Bob's Red Mill)
1/2 cup walnuts
3 tbls LC chocolate chips or chunks (Carbsmart brand)
How To Prepare: Preheat Oven to 350°F.



Beat eggs, add melted butter and beat well. With an electric mixer or whisk, add ONE BY ONE: Vital Wheat Gluten Flour, pumpkin, Z Sweet, baking powder, salt and spice. Beat well. STIR in the syrup, water and flax seed meal. Add walnuts and chocolate chips and mix well.



Put Reynolds FOIL bake cups in your muffin tin (discard the paper and just use foil part). Makes 12 muffins. 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
2g Eggs
Z Sweet 0
1g Baking Powder
pumpkin 4
Walnuts 4
LC Choc chips 4








These muffins are very high in fiber and protein.
Carbs per serving - include all nutritional information if known: 2.75
Preparation Time: 5 minutes
Effort (Easy, Average, Difficult): Easy
Senior LCF Member
 
Posts: 64
Registered: September 2008
Location: California




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