Donut Muffins
I added a scoop of Quest baking mix protein powder to the below recipe from Ginny. I always like to add protein if possible. This was good but didn't make me think of a donut. It just tasted like a muffin that was slightly sweet. I dusted some powdered Splenda on top. Easy to make by putting Splenda in my ninja and running it until it becomes powder.
Recipe By :Ginny
Serving Size : 12
Categories : Bread
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1 cup flax meal, Golden
1 cup almond flour, Honeyville
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
12 packets truvia -- (or 1/2 cup equivilant)
1/2 cup Torani vanilla flavored SF syrup
1/4 cup coconut oil -- melted, or butter
4 large eggs -- beaten
Mix all dry ingredients in a medium sized mixing bowl until well incorporated and all lumps are out.
Make a well in the center of your dry ingredients, and add the syrup, coconut oil, and beaten eggs.
Gradually mix the dry ingredients into the liquid until all is well incorporated. Mixture will seem too liquid, but you need to let it sit for about 3 minutes or until muffin batter consistency.
Fill each muffin cup 3/4 full. Bake in preheated 400 degree F. oven for 20 minutes. Turn out on wire rack and cool completely. Top with your favorite low carb frosting, glaze, or powdered sweetener.
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For Ginny's original recipe, Per Serving: 169 Calories; 14g Fat (74.2% calories from fat); 5g Protein; 6g Carbohydrate; 4g Dietary Fiber
For the modified version with the protein powder added I got this
Categories : Bread
-------- ------------ --------------------------------
1 cup flax meal, Golden
1 cup almond flour, Honeyville
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
12 packets truvia -- (or 1/2 cup equivilant)
1/2 cup Torani vanilla flavored SF syrup
1/4 cup coconut oil -- melted, or butter
4 large eggs -- beaten
Mix all dry ingredients in a medium sized mixing bowl until well incorporated and all lumps are out.
Make a well in the center of your dry ingredients, and add the syrup, coconut oil, and beaten eggs.
Gradually mix the dry ingredients into the liquid until all is well incorporated. Mixture will seem too liquid, but you need to let it sit for about 3 minutes or until muffin batter consistency.
Fill each muffin cup 3/4 full. Bake in preheated 400 degree F. oven for 20 minutes. Turn out on wire rack and cool completely. Top with your favorite low carb frosting, glaze, or powdered sweetener.
- - - - - - - - - - - - - - - - - - -
For Ginny's original recipe, Per Serving: 169 Calories; 14g Fat (74.2% calories from fat); 5g Protein; 6g Carbohydrate; 4g Dietary Fiber
For the modified version with the protein powder added I got this
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