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Reviews Date of last review
1 Sun May 23, 2004
Recommended By Average Price Average Rating
100% of reviewers None indicated 10.0

Ingredients: 1 cup flaxmeal
1 cup almomd flour
1/4 c. flaxseed
1 t. xanthum gum
1 c protein powder(Whey)
1 c. splenda
2 t. baking powder
dash of salt
2t. cinnamon
Mix dry ingredients together
3 eggs, beaten
2 t. almond extract(or any flavor you like)
1 1/2 sticks of butter, melted
1 c. water, (little more, if dry)

Mix all wet ingredients together. Allow this mixture to thicken.
How To Prepare: With an elec. mixer or whisk mix the dry ingredients with the wet ingredients, a little at a time until well blended.

Preheat oven to 350 degrees.

Spray non-stick muffin tin. Fill each muffin tin with mixture. Bake 30-35 mins.
Makes 12 good-sized muffins.
Allow to cool, store in ziplock bag in ref. They keep good all week.

Since this has protein in the almond flour and protein mix, this makes a good snack. Warm one in micro, and spread cream cheese, flavored butter, etc. and it makes a good in-between-meal feeding
Number of Servings: 12 muffins
Carbs per serving - include all nutritional information if known: enter all ingred in fitday and divide by 12 to get carb serving on each muffin
Preparation Time: 20 mins
Effort (Easy, Average, Difficult): Easy

Senior LCF Member

Registered: June 2003
Location: Colorado
Posts: 382
Review Date: Sun May 23, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

Positive aspects of the product (pros): Tastes like Amaretto! Easy to make.
Cons: Perhaps a bit too sweet.

This recipe was my first big foray into lowcarb specialty cooking, so it was importany t hat it went well for me. Well you know, I mean besides meat and veggies. I needed something delicious and baked, for those breakfasts on the run. Oh boy did these fill the bill. I could not believe how they rose in the muffin tin! And incredibly delicious. I now adapt frmo this recipe, sometimes using all flaxmeal (just replace equal amount of ammond meal), less or no oil (there's already oil in the flax), and less Splenda, or even just a few shakes of refined stevia powder. The recipe is VERY forgiving to change. Try it out and adapt. You'll be glad you did.

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