These are awesome! I made these w 1c almond flour, 1c flax meal, 1/3c raspb davinci, and 1/2c frozen raspberries, cinnamon and cloves.


MUFFINS, LOW CARB
• 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
PREPARATION:
1. Preheat oven to 350 degrees F.

2. Butter a muffin tin - you can really do it with any size, but I'm assuming 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 1/2-2/3 full) and bake for about 15 minutes.

6. Variations: Add 1 cup 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.p