low carb corn muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/3 c atkins baking mix or carbquick, or substitute mix1/3 c almond meal(about 2 tbsp of almonds ground)1/2 c corn bran(Honeyvillegrain)1 tsp baking powder1 tbsp butter ( smart balance)1 tbsp splenda1 egg1/2 -1 c water (mix to consistency of a batter)
*makes 6 muffins
Preheat oven to 350.
In large bowl, Mix dry ingredients well.
In a medium bowl mix wet ingredients, except water.
Mix together gently and then add water while stirring batter until desired batter consistency. Batter will tend to be thicker than normal cornbread batter. It will also look like it is puffy.
Drop by spoonfuls into greased muffin pan.
Fill cups as high as 2/3 or 3/4 full.
Bake for 10 to 15 minutes. Muffins will brown quickly and have an orange hue. This is fine it is the taste that matters. Remove from oven and pan, cool on bakers rack.
Number of Servings: 6
Recipe submitted by SparkPeople user THELIONSQUEEN.
Preheat oven to 350.
In large bowl, Mix dry ingredients well.
In a medium bowl mix wet ingredients, except water.
Mix together gently and then add water while stirring batter until desired batter consistency. Batter will tend to be thicker than normal cornbread batter. It will also look like it is puffy.
Drop by spoonfuls into greased muffin pan.
Fill cups as high as 2/3 or 3/4 full.
Bake for 10 to 15 minutes. Muffins will brown quickly and have an orange hue. This is fine it is the taste that matters. Remove from oven and pan, cool on bakers rack.
Number of Servings: 6
Recipe submitted by SparkPeople user THELIONSQUEEN.
Nutritional Info Amount Per Serving
- Calories: 144.0
- Total Fat: 5.8 g
- Cholesterol: 35.4 mg
- Sodium: 142.8 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 12.4 g
- Protein: 4.9 g
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