LOW CARB "DOUGHNUT" MUFFINS

Low Carb

Provided by Miss Annie in Indy

Categories Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15

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1 cup flax seed
1 cup almond meal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoons nutmeg
1 teaspoon cinnamon
1 cup artificial sweetener (I use about 1/3 cup but am writing the recipe as written)
1/2 cup butter, melted (again about 1/3 cup)
4 eggs, beaten
1/2 cup buttermilk, plus
2 teaspoons buttermilk
2 tablespoons butter, melted
1/2 cup powder Splenda sugar substitute
2 teaspoons cinnamon

Steps:

Preheat oven to 350.
Butter muffins pan.
Mix flax meal, almond meal, baking powder, salt, nutmeg, cinnamon and sweetner well (If using dry sweetner add in this step, if using liquid sweetner add in next step).
Add eggs, 1/2 cup melted butter, buttermilk and sweetner.
Mix well.
Fill muffin cups a bit over half way.
Bake for about 20 minutes, until the tops are golden brown.
Cool until you can handle them, then dip the tops in the remaining melted butter followed by the splenda/cinnamon mixture.
Note: The last step can be omitted altogether as they are quite sweet enough.

Nutrition Facts : Calories 237.2, Fat 21.4, SaturatedFat 7.5, Cholesterol 96.4, Sodium 291.1, Carbohydrate 6.9, Fiber 5.1, Sugar 1.3, Protein 6.8