This recipe is from about.com...
I made them tonight. Delicious! Especially for me because I cannot eat gluten, so almond flour is a good substitute. These are made even better with a little dollop of butter or margarine.
I made them with blueberries.
I will warn you that almond meal/flour is very expensive! I couldn't believe it.
This is gluten-free, but you might have to find baking powder that is gluten
free if you react to the regular kind...
These below are not my comments.
These versatile sugar-free and low-carb muffins can be the basis for many variations, including low carb blueberry or apricot muffins.
* 2 cups almond flour (almond meal)
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup (1 stick) butter, melted
* 4 eggs
* 1/3 cup water
* Sweetener to taste -- about 1/3 cup usually works well -- liquid preferred
1) Preheat oven to 350 F.
2) Butter a muffin tin. You can really do it with any size, but I'm basing the recipe on a 12-muffin tin.
3) Mix dry ingredients together well.
4) Add wet ingredients and mix thoroughly (You don't want strings of egg white in there and you don't have to worry about "tunnels" when you are using almond meal).
5) Put in muffin tins (about 1/2 to 2/3 full) and bake for about 15 minutes.
Variations: Add 1 cup fresh or frozen blueberries for blueberry muffins. For apricot muffins, take a teaspoon of sugar-free apricot jam on each muffin and push it in slightly (it will sink more during baking).
Nutritional Information: Each of 12 muffins has 1.5 grams effective carbohydrate plus 2 grams fiber, 6 grams protein, and 185 calories.
Gluten free and low carb
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