Breakfast Nut Muffins or Bread

Recipe By     :http://www.lowcarb.ca/recipes/rrecipe015.html
Serving Size  : 6     Preparation Time :0:00
Categories    : brunch                          low-carb
                muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  eggs
     1/2           cup  cream
     1/2           cup  water
     1/2           cup  melted butter
  1           teaspoon  vanilla
  1                cup  ground almonds -- or your choice
  1              ounce  Designer Whey Protein Powder, Vanilla
     1/2           cup  bran
     1/4           cup  Atkin's Bake Mix
     1/2           cup  splenda
  1           teaspoon  cinnamon
     1/2      teaspoon  allspice
     1/4      teaspoon  ginger
  1           teaspoon  baking powder
     1/4      teaspoon  baking soda
  1           teaspoon  maple extract -- optional
     1/2           cup  chopped walnuts

-Preheat oven to 350F. 
-Mix eggs, cream,water and vanilla in small bowl. 
-Melt butter in saucepan or microwave and add to cream mixture. 
-In large bowl, sift together dry ingredients. 
-Add wet mixture to dry a little at a time, mixing well. 
-Pour into 12 greased muffin tins or a loaf pan or a round cake pan. 
-Bake 15 minutes{for the muffins} , 30-40 minutes for the loaf or until
edges 
are browned and a toothpick inserted in the middle comes out mostly 
dry.

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Per Serving (excluding unknown items): 455 Calories; 40g Fat (75.8%
calories from fat); 15g Protein; 14g Carbohydrate; 5g Dietary Fiber; 
127mg
Cholesterol; 368mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 1/2 Lean 
Meat;
7 Fat; 0 Other Carbohydrates.

NOTES : Very good, might try cutting back on the butter a bit. 
        Forgot to add nuts and they were still wonderful.
        
        



 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.

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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.





Butterscotch Pecan Muffins

Recipe By     :http://www.lowcarb.ca/recipes/rrecipe015.html
Serving Size  : 8     Preparation Time :0:00
Categories    : brunch                          low-carb
                muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  melted butter
     1/3           cup  Splenda -- 8 packets
     1/3           cup  ground almonds
     1/4           cup  Atkin's Bake Mix
     1/3           cup  bran
     1/2      teaspoon  baking soda
  2          teaspoons  baking powder
  1         tablespoon  wheat gluten
     1/4      teaspoon  salt
  2               Each  Extra Large Egg
     1/3           cup  cream -- or cream
  2          teaspoons  Butterscotch Extract
     1/4      teaspoon  butter extract
  1           teaspoon  vanilla
     1/2           cup  chopped pecans

-Preheat oven to 350*F 
-Mix all dry ingredients together, including nuts; set aside. 
-In a medium size bowl, add eggs, cream, melted butter & extracts.Beat
well. 
-Add dry ingredients all at once, stirring only until combined. 
-Spray or grease 8 muffin tins. 
-Divide mixture evenly into the tins. 
-Bake for 13 minutes or until a toothpick inserted comes out clean. 
-Cool, then store in the fridge in a covered container.Muffins freeze
well. 

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Per Serving (excluding unknown items): 211 Calories; 18g Fat (72.9%
calories from fat); 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 87mg
Cholesterol; 379mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean 
Meat; 3
Fat; 0 Other Carbohydrates.





Cinnamon Mini Muffins

Recipe By     :cattykitty1@yahoo.com
Serving Size  : 20    Preparation Time :0:15
Categories    : brunch                          low-carb
                muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  Almond Flour
     1/2           cup  Atkins Bake Mix -- divided
  2          teaspoons  ground cinnamon
     1/2      teaspoon  baking powder
  1              stick  butter -- at room temperature
  12           packets  Splenda
  3                     eggs
  2          teaspoons  vanilla extract

1. Heat oven to 350 F. Spray mini-muffin tins with cooking spray.


2. Pulse almonds in bowl of food processor and 1 tablespoon bake mix 
until almonds are finely ground (the bake mix will prevent over 
processing of almonds). Add remaining bake mix, cinnamon and baking 
powder; pulse to combine.

3. With an electric mixer on medium speed, beat butter and sugar 
substitute on until fluffy, 3 to 4 minutes. Beat in vanilla extract. 
Add eggs, one at a time, beating well after each addition. Fold in 
almond mixture with a spatula. Fill muffin tins 2/3 full with batter. 

4. Bake 20 minutes or until set in middle. Transfer to wire rack for 
5 minutes to cool. Turn out muffins on to rack to cool completely.
If batter appears runny, refrigerate for 30 minutes before filling 
tins.

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Per Serving (excluding unknown items): 85 Calories; 7g Fat (73.5% 
calories
from fat); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 40mg
Cholesterol; 90mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 
1/2
Fat; 0 Other Carbohydrates.

NOTES : I use a regular 12 muffin tin, thay don't rise much and
        still aren't 
        very big. I haven't had to refrigerate batter. I put about
        another 
        tsp vanilla & use heaping tsp of cinnamon. Hope this
        helps.
        
        
        Chocolate Mini-Muffins: omit cinnamon and add 2 scoops of
        Atkins 
        Chocolate Shake Mix. Pumpkin Mini-Muffins: add 2
        tablespoons pumpkin 
        puree before adding eggs. Add 1 more egg; replace cinnamon
        with 1 
        teaspoon pumpkin pie spice. Banana Mini-Muffins: omit
        cinnamon and 
        vanilla. Add 1 tablespoon banana extract. 





Coffeecake muffins

Recipe By     :Posted By: Peg
Serving Size  : 10    Preparation Time :0:00
Categories    : brunch                          low-carb
                muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Atkins Bake Mix
  2             scoops  Designer whey protein powder, vanilla
     1/2           tsp  Salt
     1/4           cup  butter
     2/3           cup  splenda
  2              whole  eggs
     3/4           cup  cream
     1/2      teaspoon  vanilla extract

Mix Bake Mix, Designer Protein and Salt in a big bowl. In a separate 
bowl,
beat eggs, sugar, butter, cream and vanilla. Pour over dry ingredients.
Stir to moisten. 

In a separate bowl, stir together 1/2c Brown Artifical Sweetener, 2 
tbsps
cinnamon and 2 tbsp Designer Protein. 

Spoon batter into greased muffin tin. Using only half the batter. 
Sprinkle
each with the brown sugar/cinnamon mixture. Cover each with the rest of
the batter. Sprinkle again with brown sugar/cinnamon mixture. Bake for
18-20 minutes in a pre-heated 400 degree oven. Tops should be light 
brown
and a little cracked looking. Yields about 10-12 muffins.  

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Per Serving (excluding unknown items): 166 Calories; 11g Fat (64.3%
calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 72mg
Cholesterol; 271mg Sodium.  Exchanges: 0 Lean Meat; 2 Fat.





Faux Carrot Cake Muffins with Cream Cheese Frosting 2.6 Carbs per 
Serving*

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : desserts                        low-carb
                muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Ingredients (Muffins):
                        Vegetable Oil Spray
  1                cup  Atkins Bake Mix -- PLUS 1 tablespoon
  1               Tbs.  Wheat Bran
     1/2          Tbs.  Allspice
  2                     eggs
     1/2           cup  heavy cream
     1/3           cup  club soda
     1/3           cup  Sugar Twin Brown Sugar
     1/3           cup  Splenda
  1               tsp.  baking powder
     1/2           cup  chopped pecans (or walnuts)

Method:
Preheat oven to 375 degrees

Spray the six count muffin pan heavily with the vegetable oil spray.

Mix together 1 Tbs. each of Baking mix and wheat bran and sprinkle over
the sprayed muffin pan, coating each cup well. This will prevent 
sticking.

Mix the remaining ingredients by hand with a wire whip until blended.
Divide the mixture equally into the six count muffin pan.

Bake for approx. 20-25 minutes .

To test if done:
They should be Browned and when a wooden toothpick is inserted in the
center, it should come out clean.


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Per Serving (excluding unknown items): 172 Calories; 10g Fat (52.0%
calories from fat); 14g Protein; 7g Carbohydrate; 2g Dietary Fiber; 
90mg
Cholesterol; 257mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 
0
Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Makes 6 Muffins (*4.6 Carbs per Serving less fiber)





Lemon Poppyseed Muffins-low Carb

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : brunch                          muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  Butter -- (4 oz.)softened
  4                 oz  cream cheese -- softened
  5                     eggs
     1/2           Cup  Splenda
     1/2           Cup  Sugar Twin
  1                cup  Designer Whey Protein Powder, Vanilla
  1                cup  almond flour
  1         tablespoon  Poppy seeds
  1           teaspoon  vanilla extract
     1/4           cup  lemon juice


In large mixing bowl, mix together softened butter, cream cheese, and
Splenda. Add eggs, one at a time, beating with a mixer after each. Set
aside. 
Put all dry ingredients in a bowl and stir to mix. Add slowly to egg
mixture. Beat on low speed until well mixed, then add extract & lemon
juice and mix again. Spray no-stick muffin pan with PAM. Pour in batter
and bake at 350 F for 20-25 minutes. (Keep an eye on them. You don't 
want
to over bake) They are done when firm to the touch on top, much like a
cake. Cool one minute before removing from muffin tins.  You must
refrigerate or freeze the ones not eaten the same day.. 


Description:
  "Synergy diet website"
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Per Serving (excluding unknown items): 276 Calories; 20g Fat (78.6%
calories from fat); 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 
134mg
Cholesterol; 180mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Fruit; 3 1/2 Fat.




 Pumpkin Spice Cake with Cream Cheese Frosting

Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : desserts                        low-carb
                muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  Vital wheat gluten
  6        tablespoons  vanilla whey protein powder
  2        tablespoons  oat flour
  1                Cup  Splenda
  1           teaspoon  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  cinnamon
     1/2      teaspoon  nutmeg
     1/4      teaspoon  salt
     1/4      teaspoon  cloves
     1/2           cup  oil
  1                cup  canned pumpkin
  2                     eggs
  1                cup  Splenda
  3        tablespoons  butter
  1 1/2         ounces  cream cheese
     1/2    tablespoon  cream
     1/2      teaspoon  vanilla extract

Oven 350. Grease an 8x8 cake pan or an 8" round cake pan.
In a large bowl, blend all ingredients at low speed until moistened. 
Beat
2 minutes at medium speed.
Pour into greased pan. Bake at 350 for 18 - 20 minutes or until 
toothpick
inserted in center comes out clean. Cool completely

Yield:
"18 slices"

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Per Serving (excluding unknown items): 106 Calories; 9g Fat (80.2%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 29mg
Cholesterol; 125mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 2 Fat; 0 Other Carbohydrates.




Cream Cheese Pancakes
(2 servings)
2 oz cream cheese-softened
2 TBS. cottage cheese
2 eggs
2 TBS. soy flour
Splenda to taste
1 tsp. vanilla
1/2 tsp. baking powder

Fry up in butter--turn gently as they are very tender. These are 
yummy and about 4 or 5 carbs a serving. 





Low Carb Classic Almond Flour Pound Cake
> 
> Ingredients:
> 1 cup butter (2 sticks) softened at room temperature*
> 1 cup Splenda
> 5 eggs - at room temperature
> 2 cups almond flour
> 1 teaspoon baking powder
> 1 teaspoon lemon extract
> 1 teaspoon vanilla extract
> 
> Cream butter and Splenda well. Add eggs - one at a time - beating 
well after 
> each. Mix almond flour with baking powder and add egg to mixture a 
little at 
> a time while beating. Add lemon and vanilla extracts. Pour into 
greased 
> 9"-10" Springform pan (or 9" round cake pan) and bake at 350F for 
50-55 minutes.
> 
> Alternatively, for a creamier cake, use 1/2 cup butter (1 stick) and 
1/2 cup 
> softened full-fat cream cheese. Also change flavors for this cake by 
using 
> different extract flavors and even food color if you like.
> 
> Makes 12 servings. 5.5 grams of carbohydrate per serving when using 
all 
> butter. With cream cheese, allow 6.1 grams of carbohydrate per 
serving.
> 







