Low Carb Diet Recipe: Meg’s Flax Seed Muffins w/ Wheat Gluten

Description

These are tasty flax seed muffins! They can be used as bread, or made sweet.

Ingredients

• 3 Eggs
• 1 stk Melted Butter
• 3/4 c Vital Wheat Gluten
• 1 1/2 t Baking Powder
• 2 pn Salt
• 1 c Water
• 1 c Flax Meal

Instructions

Preheat oven to 350 F.

Beat the eggs and the melted butter together.
Add the Vital Wheat Gluten, baking powder and salt.
For the next part I use a hand whisk.
Add the water, and flax seed meal.
Mix until it is uniform in consistency.

Put into nonstick muffin tins, or tins lined with a FOIL wrapper. Paper wrappers will absorb the butter.
Bake at 350 F, for 30 minutes.

Variations:

Savory (not sweet)
Try adding some herbs. Use them in leaf form, rather than ground.
Oregano, basil and thyme was a nice combination.
I think dill would work very well too.
I have made these and used them as my bread for a tradional stuffing for the holidays.

Vanilla
Add 1/2 tsp cinnamon with the Vital Wheat Gluten, salt, and baking powder
Add 1 scoop or 1/4 cup of vanilla protein pwder

Reduce the water to 1/2 cup
Add 1/2 cup plus 2 tbsp of Sugar Free Vanilla syrup

Optional – Gently fold in blueberries just before baking.

Chocolate
Add 1 scoop or 1/4 cup chocolate protein powder
Add 1/4 cup cocoa to the Vital Wheat Gluten, salt, and baking powder

Reduce water to 1/2 cup
Add 1/2 cup of SF chocolate syrup
Add 2 tbsp pf SF vanilla syrup

Notes

After the muffins or loaf have cooled, I have succesfully kept them in the freezer. I reheat them using a microwave.

In the variations, you will increase the carb count.
The brand of protein powder that I use is very low carb, but that is not true of all protein powders.

Nutritionals
Nutritional information, per serving.

Calories: 112
Carbs: 5
Fiber: 3
Net Carbs: 2
Protein: 9
Fat: 6
Saturated Fat: 1