In The Low-Carb Gourmet, Harriet Brownlee proves that low-carbohydrate diets can be both rewarding and full of flavor. Her variations on soups, salads, main dishes, and even desserts are simple yet sophisticated. In The Low-Carb Gourmet you will find more than 225 recipes–including appetizers, breads, pastas, ethnic foods, and desserts, carbohydrate counts for every recipe and every portion, nutritional hints for low-carb dieting, comprehensive gram- and calorie-counting charts
Granulated artificial sweetener equal to 6 tablespoons sugar
Preheat oven to 400 degrees F.
Combine soy flour, baking powder, and salt and set aside. (I usually weigh the flour in a plastic bag, add the other ingredients and then set the bag aside.)
Beat eggs thoroughly, then add the half-and-half, water, nutmeg, extracts, and sweetener.
Sift in the soy flour mixture and beat until well combined. The texture should resemble sour cream.
Either grease muffin tins or fill muffin tins with special papers designed for them and divide mixture into 12 muffins. Top with Cinnamon-Sugar Topping (recipe follows) if desired.
Bake the muffins for 17 to 20 minutes or till done. Store in the refrigerator in a plastic bag when cooled.
These muffins freeze beautifully and can easily be reheated in aluminum foil.
36.0 grams of carbohydrate in entire recipe; makes 12 muffins, each muffin containing 3.0 grams of carbohydrate.
Cinnamon-Sugar Topping (makes 1/2 cup)
Use this in place of cinnamon sugar and you'll barely know the difference
Granulated sugar substitute, equal to 1/2 cup
1 teaspoon cinnamon
Mix artificial sweetener and cinnamon until well combined. Store in a glass jar or plastic container to use as described.
9.1 grams of carbohydrate in entire recipe; makes 1/2 cup, each teaspoon containing 0.4 grams of carbohydrate
