Corn muffins that even diehard carb-eaters refuse to believe are low carb!
- 1 c Wheat Protien Isolate
- 1/2 c Flax Meal
- 3/4 c Corn Bran
- 1/2 c Almond Meal
- 2 T Corn Meal
- 4 t Baking Powder
- 1/2 t Salt
- 6 T Butter
- 3 Eggs
- 2 drp Yellow Food Coloring
- 1 c sugar substitute to equal 1 cup sugar
Pre-heat oven to 375 degrees.
Mix all dry ingredients together in a good sized bowl with a whisk (Ingredients listed up to Butter)
Melt butter – best to melt it in a 3 cup pyrex measuring cup. When adding the water, use enough to make your wet ingredients total 2 1/2 cups.
Mix wet ingredients well – use whisk.
Pour the wet into the bowl of dry and, using a big spoon (no whisk here!) blend just until all dry ingredients are moistened. Don’t over-mix. Spoon it into your chosen number of muffin tins and bake about 17-22 minutes (keep an eye on them after 15 min.) until they’re just taking on some pleasing color on top. Let cool for a minute or two and remove from the muffin tins to some place where they can cool with some air circulation. I use a couple of wicker trays.
These are great served warm and buttered. If you don’t have company, when they’re totally cool, freeze them in a big ziplock or whatever. When you want a corn muffin, nuke it just long enough to defrost (don’t over-nuke), then split and toast in a toaster oven.
I’ve served these to all sorts of people who have loved them and refused to believe that they were low carb.
Wheat protein isolate – (brand like Arise 5000)
Nutritional analysis presumes some sort of liquid Splenda type sweetener, such as Sweetzfree or Fiberfit. If you use pourable Splenda, add 7 calories and 2 gms carb to per each muffin per 12 large muffins.