V.2.0 Fiber Muffins (Keto attempt)

1 cup Almond Meal/flour
1 cup Oat fiber
2 tbsp chia seeds
4 tbsp Flax Seed Meal (ground flax)
1/2 cupcake Heavy Cream
.5 cup (4oz) water
.5 cup Butter, salted
1 Tbsp xylitol
1/3 cup Pumpkin Puree (NOT pie filling)
1 tbsp Molasses, blackstrap
4 large Eggs
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp pink sea salt

This is Version 2.0. Hoping it's a winner, but my husband's particular palate, and the dietary macros, will determine if it's a keeper. I liked the taste and texture. He senses an aftertaste with stevia and erythritol, and he loves blackstrap. So I've included a whopping(?) Tbsp of xylitol and blackstrap, hoping this will work.

This recipe was inspired by, and adapted from, the High Fiber Muffin recipe on Ketoconnect.com.

Preheat oven to 350'

Melt erythritol and butter. Let cool.

Mix wet ingredients in one bowl; dry ingredients in another. Add wet to dry ingredients and stir together, but don't over-mix. It will be thick.

Scoop into silicone muffin molds for easiest removal (or use muffin papers, or spray muffin tin.
**IMPORTANT!** Let batter rest, either in the bowl or in the muffin tins, about ten minutes so chia can hydrate, lest they bake up crunchy.

I used a scant 1/2 cup scoop and got 10 muffins.
Bake for 27-30 minutes (check for doneness at 25 minutes.)


Serving Size: 10 muffins