Bob's Red Mill Low Carb Muffin Tops

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.1
  • Total Fat: 6.7 g
  • Cholesterol: 46.9 mg
  • Sodium: 313.6 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 13.7 g

View full nutritional breakdown of Bob's Red Mill Low Carb Muffin Tops calories by ingredient


Introduction

Same recipe as on the Bob's Red Mill Low Carb Baking Mix; however, I added 1/2 cup pecans for protein/flavor/texture/fiber and I used muffin top pans instead of regular muffin pans. Same recipe as on the Bob's Red Mill Low Carb Baking Mix; however, I added 1/2 cup pecans for protein/flavor/texture/fiber and I used muffin top pans instead of regular muffin pans.
Number of Servings: 8

Ingredients

    Bob's Red Mill Low Carb Baking Mix, 2 cup
    Baking Powder, 3 tsp
    Low carb sweetener (I used Splenda or Xylitol)
    Pecans, 1/2 cup
    Grapeseed Oil, 2 tbsp
    Egg, fresh, whole, raw, 2 large
    Water, 1 cup
    Vanilla Extract, 1 tsp

Tips

Although this is a low carb muffin you could replace 1/4 cup of water with applesauce for moisture sweeter mix


Directions

Mix dry ingredients, mix wet ingredients, stir wet ingredients into dry ingredients. Lightly oil muffin top pan, and distribute evenly across 8 muffin top indentations ( I used two muffin to pans with 6 indentations each).

Serving Size: 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user CHAPINPS.