Fri, Mar-04-16, 12:43
Old muffin recipe I used when I did Atkins before
I used to make mini muffins from this. Good stuff....great recipe. This was back in 1999.
1 cup ground flax seeds (grind first, then measure)
½ cup protein powder (I use soy powder, but whey or whey and egg work)
3 teaspoons baking powder
1/2cup Splenda (or 3/4 cup combination of Splenda and Isomalt)
1 teaspoon salt (I omit)
3 large eggs
5 Tablespoons. oil (use a bland oil- I use Canola-)
3 teaspoons flavorings –1 tsp. if concentrated (I use vanilla, coconut, banana, orange, rum, maple)
1 cup water
Position a rack in the center of your oven, preheat oven to 350. Spray the muffin cups or muffin foils generously with Pam. Or grease the cups with butter or Crisco. Non-stick pans should still be sprayed but lightly.
Put all of the dry ingredients in the large bowl. Use your wire whisk to blend them thoroughly. There should be no lumps and the powder should have an overall pale gold color.
Put the eggs in the smaller bowl and beat with the whisk until evenly colored. Add the oil and flavorings and beat again. Add the water and beat again.
Pour the wet ingredients to the dry ingredients and whisk until combined. Let stand a minute or two, until it thickens a bit. Scoop about 1/4 cup batter into each muffin cup. It should not quite fill the muffin tins.
Place pan onto center rack and bake for 25-30 minutes at 350. The muffins should be a darker golden color and be dry on top.
Remove pan from oven. Cool for about 10 minutes, Run a sharp knife around the muffin to loosen (omit if using a non-stick pan or foils) . Allow to cool thoroughly. Wrap or put in sandwich bags and refrigerate.
The muffin will have a grainy bran muffin texture. They will not taste like cup cakes. If you omit the sweetener and flavors, you can make a savory muffin for eggs or meats.