WHAT'S COOKING: Almond-Flaxseed Low-Carb Gluten Free Muffins

Tuesday, April 26, 2016

The following makes 12 standard-sized muffins (3.5 oz)

Dry Ingredients:
         1 1/4 cups almond meal
         3/4 cups flaxseed meal
         2 teaspoons baking powder
         1/4 teaspoon salt
         2 tsp guar gum
         Sweetener - 5 packets Truvia
         Cinnamon (optional) - 2 teaspoons

Wet Ingredients:
         1/2 cup (8 tbsp) butter, melted (recommend Kerrygold salted butter)
         4 eggs
         1/3 cup water

1.      Preheat oven to 350 F.
2.      Butter a 12-muffin tin.
3.      Mix wet ingredients in separate bowl.
4.      Mix dry ingredients, then add wet ingredients and mix thoroughly.  This mixing will avoid egg-white "tunnels" from developing in the almond meal.
5.      Spoon mixture into muffin tins (about 1/2 to 2/3 full), and bake for 20 minutes, or less based on preference.


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