Low Carb & Gluten Free Cinnamon-Chia Muffins: Just 9.9 carbs and 183 calories!
- Minutes to Cook:
- Number of Servings: 20
Ingredients
4 cups of soy flour1 and 1/2 teaspoons baking powder1 and 1/2 teaspoons baking soda1/2 teaspoon salt2 tablespoons ground chia seeds5 teaspoons ground cinnamon1 and 1/2 cups Stevia or Splenda1 (16 oz.) container light sour cream4 jumbo eggs1/2 cup canola oil1 cup to 1 and 1/2 cups VERY hot waterPreheat the oven to 350°. Use 2 muffin pans and coat 20 of the muffin inserts with cooking oil spray or line with cupcake liners and spray the liners. Use a large food processor or mix with an electric beater the following dry ingredients: soy flour, baking soda, baking powder, salt, ground chia seeds, cinnamon, and sugar replacement. Add the eggs, oil, sour cream and very hot water, adding as much water as necessary to allow it to form a thick and creamy consistency – if it’s sticky it still needs water. It’s important to let the batter rest for about 15 minutes as chia seeds have the unique property of absorbing liquid so the batter thickens as it sits. Simply add water to get the consistency you need to pour or scoop into the muffin pan or liners. Bake the muffins for 18-20 minutes or until they are lightly browned.Note: If you can’t find the ground chia seeds or do not have the proper kitchen appliance to ground your own seeds, you can order the Ground Chia Seeds from the Carb Light Living™ Store.https://astore.amazon.com/carblightlivi-20?_encoding=UTF8&node=1
Serving Size: makes 20 muffins
Nutritional Info Amount Per Serving
- Calories: 183.8
- Total Fat: 12.6 g
- Cholesterol: 52.4 mg
- Sodium: 181.5 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 5.5 g
- Protein: 10.7 g
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