PUMPKIN MUFFINS
Directions
1
Preheat oven to 300 degrees F.
Pumpkin is an excellent source of Vitamin A and antioxidants.
2
Line a muffin pan with muffin liners
3
If desired, begin by blending erythritol for 30 seconds in food processor or blender to make its texture more powdery.
4
In a large bowl, combine the dry ingredients; almond flour, pumpkin pie spice and powdered erythritol and mix well.
5
To the dry mixture, add the pumpkin, eggs or egg substitute, and vanilla extract and beat with a mixer until it resembles a smooth batter.
6
If using chopped walnuts, stir them into the smooth batter until evenly distributed.
7
Scoop the batter evenly into lined muffin cups
8
Bake for some 30-40 minutes, or until a toothpick inserted in the middle of the muffin comes out almost dry. Muffin tops will be golden in color.
9
Remove the muffin pan from the oven and cover warm muffins with a clean towel. This step will trap moisture while the muffins cool.
10
When muffins have cooled, store in an airtight container. Muffins may be frozen for future use.
10-12 muffins = 1 muffin has 2.2-2.5 grams net carb.
recipe by Diane Kress
10-12 muffins = 1 muffin has 2.2-2.5 grams net carb.
recipe by Diane Kress
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