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Monday, April 25, 2011

Remember my Mmmmm Muffins? Recipe using the New Bake Mix

Here is the recipe using the Splendid Gluten-Free Low-Carb Bake Mix  - I added an extra egg.  I think that was the only change.  This is a delicious muffin - the spices and flavoring are perfect!

Lovely muffins!  I’ve used a combination of raisins snipped in half and chopped walnuts in these muffins too, but that pushes the carbs up.

Text Box: Yield:   12 servings
1 serving
208.0 calories
6.2 g protein
15.3 g fat
5.0 g carbs21/4 cups Gluten-Free Bake Mix, (550 mL)
Liquid sucralose to equal 1/2 cup (125 mL)
  SPLENDA® Granular
1/4 cup granulated erythritol (50 mL)
21/2 tsp baking powder (12 mL)
2 tsp cinnamon (10 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
1 cup Hood Calorie Countdown Milk, OR (250 mL)
  Carolyn’s Low-Carb Milk, page___
1/4 cup olive oil (50 mL)
3 eggs
2 tsp vanilla extract (10 mL)
2/3 cup sugarless chocolate chips (150 mL)

Preheat oven to 350°F (180°C). In food processor, combine Gluten-free Bake Mix, page___, liquid sucralose, erythritol, baking powder, cinnamon, baking soda, salt, Hood Calorie Countdown Milk, OR Carolyn’s Low-Carb Milk, page___, olive oil, eggs and vanilla extract.  Process the batter about 1 minute, scraping the sides once.  Stir in chocolate chips.  Fill 12 greased muffin cups 2/3 full and bake 20 minutes, or until cake tester comes out clean. Allow to cool slightly before removing muffins.  Keep at room temperature in an airtight container for up to two days, then refrigerate or freeze.

Variation:  Cinnamon Nut Muffins:  Use chopped walnuts instead of chocolate chips for a lovely breakfast muffin. (5.1 g carbs)


susiet said...

Oh wow! Those look beautiful Jen. I had high hopes of making your new GF mix with tweaks (allergic to almond flour)...this weekend and then use it for lemon bars but life happened on the way to the kitchen...

Maybe there will be time at some point this week! Still hoping! :hugs: and can't wait to try it and post about it on the blog. I'll send ya an email when it's up!

Jennifer said...

lol Susie - Don't you worry. Some day I know you will. Please don't put any pressure on yourself. Life is busy. Love your blog. Wowzers!

Trainors in Mexico said...

Can you use carb quick? or is this some type of flower I should have.? please explain sherry
They look really good !!!!

Jennifer said...

If you click on the Gluten-Free Bake Mix in the ingredient listing, it will take you to the recipe for the "flour" blend. I really cannot tell you if Carbquik would work well in this recipe as I don't have any experience working with the product. I suspect it will not be so wonderful in the recipe. I have sometimes combined my Vital Oat Ultimate Bake Mix or my Splendid Low-Carb Bake Mix half and half with Carbalose flour (a component of Carbquik) with good results, so you could try that, if you like. The links for those bake mixes are to the right under bake mixes, baking and bread.