Mini Bran Muffins – Low Carb Version
¼ cup shortening 0 net carbs
12 drops FAT TO SKINNY Zero Sweetener 0
½ cup sugar free maple syrup 0
2 large eggs 1.2
1 cup sugar free Vanilla Almond Milk 1
1 ½ cups GG Brancrisp Sprinkles 16 available here-
http://www.brancrispbread.com/#1 cup Golden Flaxseed Meal 0
1 ½ tsp baking powder 1.8
½ tsp baking soda 0
¾ tsp salt 0
TOTAL NET CARBS PER WHOLE RECIPE: 20
(Divide net carbs by the number of mini muffins you make to get the carb count per muffin. The first time I made 36 and this time I made 35)
Directions:
Preheat oven to 400ºF. Line mini muffin pans with paper liners. Cream together shortening and sweetener. Add SF maple syrup and eggs. Beat with electric mixer. Add SF Vanilla Almond Milk and GG Brancrisp Sprinkles. Beat with electric mixer until well blended. In a separate bowl blend together golden flax meal, baking powder, baking soda and salt. Add the dry ingredients to the wet mixture and stir together. Divide among the muffin tins and bake for 20-25 minutes or until done.
Helpful Hint: I bag the muffins into servings (3-4 per bag) and then put them in a larger bag in the freezer. That way they are ready to grab for a quick breakfast or to put in my lunch for work without the temptation of having "just one more".
