Receta Low Carb Raspberry Muffins
Like everyone else this time of year, we've trying to loose a few pounds from all of that holiday fun. I've been reading Why We Get Fat by Gary Taubes as Ed has been suggesting to me for years. So we're trying a low carb approach - lots of lean meat, big salads - good for me, but kind of boring. I thought I'd try this recipe, but I generally avoid artificial sweeteners, so I reduced the amount of sweetener and did a taste test comparing Stevia to sugar. Making half a batch with sugar, the other half with Stevia.
I tried both kinds after letting them cool for about 5 minutes. For a baked good without wheat flour, they were surprising good, but I do love almonds. I was pleased with the taste of both. I found the muffin with sugar to have a slightly better, firmer texture. It may have been a fluke; we'll see as we work our way through them. I only had half a muffin of each kind because they are not low cal; they are not low fat; and if I ate as many as I would like to, I could no longer call them low carb. I've put all of my variations in the recipe analyzer on CalorieCount.com. You'll find the basic info at the bottom of this post.
I haven't tried it yet, but a savory version is coming to mind. My next plan is to omit the sugar or sweetener and the raspberries. In their place, I will add 1 teaspoon dried sage, 1 tablespoon dried parsley, 1/8 teaspoon red pepper flakes, and 3/4 cup shredded Parmesan cheese. I'll let you know how they turn out.
Adapted from: About.com
Ingredients
- 2 cups almond flour/almond meal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 teaspoons sugar (4 packets Stevia)
- 1/2 cup (1 stick) butter, melted
- 4 eggs, beaten
- 1/3 cup water
- 1 cup raspberries
Directions
Preheat oven to 350
Grease or spray muffin pan (12 muffin cups)
Combine almond flour, baking powder, salt, sugar (or sweetener)
Add melted butter, eggs, water until very well blended
Fold in raspberries
Spoon into prepared pans, bake for about 20 minutes
Yield: 12 muffins
PS - I hesitate to call these gluten free because I'm not sure about the baking powder. That seems to be the only questionable ingredient.
Per Muffin:
Sugar version: 191 calories, 17g fat, 6.6g carb, 2.6g fiber, 5.4g protein
Stevia version: 186 calories, 17g fat, 5.2g carb, 2.6g fiber, 5.4g protein
Savory version: 208 calories, 18.7 fat, 4.2g carb, 1.9g fiber, 7.7g protein