FLAX ALMOND MUFFINS 

4 TBSP FLAX SEED, GROUND TO A MEAL
2 SCOOPS PROTEIN POWDER
2 TBSP GROUND ALMONDS 
3 TBSP SOUR CREAM
3 TBSP MELTED BUTTER
1 TBSP CREAM 
3.4 TSP BAKING POWDER
2 LARGE EGGS,
(OPTIONAL, I ADDED 1 TSP ALMOND EXTRACT) 

PREHEAT OVEN TO 350*
COMBINE ALL DRY INGREDIENTS.
IN A SEPARATE BOWL, COMBINE ALL WET INGREDIENTS.
COMBINE THE TWO.
GREASE 4 RAMEKINS OR MUFFIN TINS.
BAKE 20-25 MIN.
COOL 5 MIN. BEFORE REMOVING FROM TINS TO COOLING RACK.



Belgian Waffles

makes 3 very large belgian waffles
4 large eggs, separated
4 Tbsp (1/2 stick) unsalted butter (slightly chilled)
1/4 cup oat flour
1 cup sour cream
1/2 tsp pure vanilla extract
1/2 tsp salt
grated nutmeg, optional


1 
Beat the egg whites with an electric mixer until they form soft peaks.
Set aside in another bowl. In the same mixer bowl, cream the butter 
until
fluffly and beat in the egg yolks -- one at a time. Add the flour and
sour cream alternately, beating well after each addition. Stir in the
vanilla, salt and nutmeg, if desired. Fold in the egg whites. Bake in a
preheated waffle iron according to manufacturer's directions. 
Carbohydrates: 7.3 carbs per full waffle.




 Lemon Blueberry Surprise Muffins

Recipe By     : Di Bauer from CarbSmart and Celebrate Low Carb
Serving Size  : 9     Preparation Time :0:00
Categories    : Breads/Muffins Low Carb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs
  3        tablespoons  oil
     1/4           cup  heavy cream
  1  1/4           cups vanilla whey protein powder
  2          teaspoons  baking powder
     1/3           cup  Splenda
     1/4      teaspoon  cinnamon
  1         tablespoon  grated lemon rind
     1/2      teaspoon  grated orange peel
     1/2           cup  blueberries
  3             ounces  cream cheese -- cut into 9 small cubes
                        non-stick spray or paper muffin liners

Preheat oven to 375 degrees.  Line 9 muffin tins with paper liners or 
spray with non-stick spray.  Combine the eggs, oil, and cream; stir 
to blend.  Add the whey powder, baking powder, Splenda, cinnamon, 
lemon rind, and orange rind.  Stir until just combined.  Do not over-
stir or muffins will be tough.  Fold in the blueberries gently.  
Spoon 1/2 the batter into the prepared muffin tins.  Place a cube of 
cream cheese in the center of each.  Fill with remaining batter, 
making sure batter goes completely over and around the cubes of cream 
cheese.  Bake at 375 degrees for 8 to 10 minutes, or until muffins 
spring back to the touch and no longer look moist on top.  Serve 
warm.  *Notes*  This is my original recipe.  They freeze well, and 
you can just reheat them in the microwave or put them in the oven for 
5 minutes.

Makes 9 muffins @ 117 calories, 11 grams fat, 3 grams protein, and 3 
grams carbohydrates.

Per Serving (excluding unknown items): 124 Calories; 12g Fat (84.3% 
calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 
82mg Cholesterol; 158mg Sodium.  Exchanges: 0 Grain (Starch); 1/2 
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.



Zucchini Nut Bread 

This tasty, tender, and easy low carb quick bread also makes great 
muffins. 
Simply bake off the batter in a 12-cup muffin tin for 35 to 40 minutes. 
  
1 scant cup Atkins Bake Mix 
1 scant cup finely ground almonds 
1 1/2 cups granular sugar substitute 
2 teaspoons cinnamon 
1 teaspoon salt 
1 teaspoon baking soda 
1/2 teaspoon baking powder 
1 cup canola oil 
4 eggs 
1 medium zucchini, coarsely grated 
1 teaspoon vanilla extract 
  
Heat oven to 350 F. Grease an 8x 4 loaf pan; set aside. In a large 
bowl 
whisk together Bake Mix, ground almonds, sugar substitute, cinnamon, 
salt, baking 
soda, and baking powder. In a medium bowl, mix vegetable oil, eggs, 
zucchini, 
and vanilla extract. Pour zucchini mixture into bake mix mixture. Mix 
well. 
Pour batter into prepared pan. Bake 1 hour until golden brown, and a 
cake tester 
inserted in center comes out clean. Cool on wire rack before cutting 
into 
thin slices.
12 Servings             Carbs  4.5    Net Carbs  3.5    Fiber  1 




 BLUEBERRY MUFFINS

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : brunch                          muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  Almond Flour -- twice sifted
     1/8           cup  Wheat Bran
     1/8           cup  Oat Bran
  1         tablespoon  Wheat Gluten
  1 1/4      teaspoons  Baking Powder
     1/8      teaspoon  Baking Soda
     1/4      teaspoon  Salt
     1/2      teaspoon  Ground Cinnamon
     1/4           cup  unsalted butter -- melted (0g)
     1/8           cup  Heavy Whipping Cream
     1/8           cup  Water
     1/8           cup  Splenda -- granular
     1/2    tablespoon  Saccharin -- liquid
  1                     Eggs
     1/4           cup  Blueberries

Preheat an oven to 400F. Butter standard muffin tins (I use paper 
muffin
cups).

In a medium bowl combine the first eight ingredients thoroughly using a
whisk. Set Aside. Melt butter in the microwave for about a minute. In
another medium sized bowl combine the butter, cream, water, sweeteners 
and
eggs until smooth. Let stand a minute. Add the dry ingredients and stir
until just blended. Add blueberries and stir just until evenly
incorporated.

Distribute muffin batter evenly across the 16 muffin cups. Do NOT use
paper muffin cups! Bake until an inserted toothpick comes out clean, 
about
20 minutes. Cool in tin for 5 minutes; then remove.

                                    - - - - - - - - - - - - - - - - - - 
- 

Per Serving (excluding unknown items): 163 Calories; 14g Fat (72.7%
calories from fat); 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 44mg
Cholesterol; 178mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean 
Meat; 0
Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.





