Low Carb Diet Recipe: Ultimate LC Corn Muffins

Description

Corn muffins that even diehard carb-eaters refuse to believe are low carb!

Ingredients

• 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
• Water
• 2 drp Yellow Food Coloring
• 1 c sugar substitute to equal 1 cup sugar

Instructions

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.

Notes

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.