Atkins Bread Recipes
Muffins, Carrot-Nut - Atkins Recipe
This Muffins, Carrot-Nut - Atkins Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Muffins, Carrot-Nut - Atkins Recipe, is that they can
all be seen as diet recipes in one form or another.
Others who enjoyed this Muffins, Carrot-Nut - Atkins Recipe, also visited the following
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Muffins, Carrot-Nut - Atkins Recipe
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Ingredients:
1 cup Atkins bake mix, scant
1 cup almonds,finely ground, scant
1 1/2 cup granular sugar substitute
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup vegetable oil
4 large egg
1 medium carrot, coarsely grated
2 tsp vanilla extract
Instructions:
These tender muffins can be made ahead and frozen, though nothing beats a
freshly baked batch. What a great aroma to wake up to!
1. Heat oven to 350°F. Grease two 6-cup muffin tins; set aside. In a large
bowl whisk together bake mix, ground almonds, sugar substitute, cinnamon,
salt, baking soda, and baking powder.
2. In a medium bowl, mix vegetable oil, eggs, carrot, and vanilla extract.
Pour carrot mixture into bake mix mixture. Mix well. Divide batter in
muffin tins.
3. Bake 20-25 minutes until golden brown, and a cake tester inserted in
centers comes out clean. Cool on wire rack.
Prep time: 15 minutes
Bake/Cook time: 20 minutes
Carbohydrates: 9 grams Net Carbs: 6 grams Fiber: 3 grams
Protein: 5.5 grams
Fat: 27 grams
Calories: 312
Servings: 12
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There is enough for all. The earth is a generous mother; she will provide in plentiful abundance food for all her children if they will
but cultivate her soil in justice and in peace.
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