Recipe: Easy-Mix Muffins (low carb, using soy flour)

EASY-MIX MUFFINS

90 grams (about 3/4 cup, unsifted) full-fat soy flour
1 tablespoon baking powder
Dash of salt
3 extra-large eggs
1/4 cup fat-free half-and-half
1/2 cup plus 1 tablespoon cold water
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons butter extract
1 1/2 teaspoons vanilla extract
Granulated artificial sweetener equal to 6 tablespoons sugar
Cinnamon-Sugar Topping (optional, recipe follows)

Preheat oven to 400 degrees F. Either grease 12 muffin tin cups or line muffin tins with special papers designed for them.

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, 1/2 cup plus 1 tablespoon water, nutmeg, extracts, and sweetener. Sift in the soy flour mixture and beat until well combined. The texture should resemble sour cream.

Divide mixture into prepared muffin tin cups. Top with Cinnamon-Sugar Topping (recipe follows) if desired.

Bake the muffins for 17 to 20 minutes or till done. Place muffins on a rack to cool

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 ground 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; Cinnamon-Sugar Topping makes 1/2 cup, each teaspoon containing 0.4 grams of carbohydrate

Makes 12 muffins
Source: The Low-Carb Gourmet by Harriet Brownlee