DOBIE MUFFINS
1 cup golden flax meal
1/2 cup whey protein powder, vanilla flavor *
3 teaspoons baking powder
1 teaspoon cinnamon, optional
1/2 teaspoon salt
1 cup granular Splenda or equivalent liquid Splenda
1/4 cup oil or unsalted butter
1 cup water
3 eggs
Mix all of the ingredients well with a whisk. Pour the batter into 12 greased or paper-lined muffin cups. They should be about 3/4 full. Bake at 350º 22-30 minutes until golden brown. Cool on a wire rack. If you use paper liners, I suggest chilling the muffins overnight before trying to remove them from the papers.
Makes 12 muffins
* The counts are based on Body Fortress brand vanilla whey protein.
With granular Splenda:
Per Muffin: 129 Calories; 10g Fat; 6g Protein; 5.5g Carbohydrate; 2.5g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per Muffin: 121 Calories; 10g Fat; 6g Protein; 3.5g Carbohydrate; 2.5g Dietary Fiber; 1g Net Carb
This is a popular low carb classic from a Low Carb Friends member named Dobie. I'm not sure if this is her original recipe or a tweaked version. Although my muffins did rise, they came out almost flat on top even though my baking powder was fresh. I baked mine for 22 minutes and, although they looked done, they were a bit soft and spongy on the inside. I suggest baking them until they're a bit browner than mine to allow them to dry out a bit more. These taste good but they're nothing very special. Their main attraction with low carbers is that they have almost no net carbs if you use liquid Splenda or sugar free syrup instead of granular Splenda. I wouldn't use granular Splenda because 3 net carbs per muffin is a bit high for the small size of these. If I make them again, I will cut back a bit on the sweetener and the salt. Because there is already sweetener in the protein powder, I think that 1/2 cup worth of liquid Splenda should be plenty. I'll also cut the salt back to 1/4 teaspoon because they seemed a little salty. I made mine without the cinnamon because I wanted to see how they tasted plain. Click the photo to see a closeup.