Vegetarian

Breakfast Low-Carb Muffins is for Breakfast.

Breakfast Low-Carb Muffins takes 10 minutes to prepare.

Breakfast Low-Carb Muffins takes 20 minutes to cook.

Breakfast Low-Carb Muffins makes 16 servings.

The ingredients for Breakfast Low-Carb Muffins are:

1 stick unsalted butter
3 eggs
1/4 cup heavy cream
1/2 cup sugar substitute (Splenda)
1 Tbls. vanilla extract
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking powder
1 tsp. baking soda
1 cup ground flax seed
1/4 cup soy flour
1/2 cup unsweetened coconut
1 cup chopped walnuts

Here is how you make Breakfast Low-Carb Muffins:

Place two tablespoons of butter in a skillet, reserving the other six tablespoons of butter for the muffin batter. Heat the butter until melted, then toast the walnuts in the butter. Divide walnuts into two half cups (one set for the batter and one set to sprinkle on top).Preheat oven to 375 degrees. Line muffin tins with paper liners.Melt remaining six tablespoons of butter and combine with eggs and cream. Beat well. Add in sugar substitute, vanilla, cinnamon and nutmeg and mix well. In a seperate bowl, combine baking powder, baking soda, ground flax seed and soy flour and mix. Add to wet ingredients, mixing with electric beater on low until all ingredients are incorporated. Stir in a half cup of toasted walnuts and the half cup of coconut and mix just until ingredients bind together. Fill muffin liners 3/4 of the way full. Top with remaining walnuts. Bake in oven until a toothpick inserted in center comes clean, approximately 15 to 20 minutes. Serving Size:?12 muffinsNumber of Servings: 16Recipe submitted by SparkPeople user KRISSYLM.

The nutritional information for Breakfast Low-Carb Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 201.9

• Total Fat: 17.9 g
• Cholesterol: 51.2 mg
• Sodium: 128.0 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 4.5 g
• Protein: 5.5 g

The dietary needs meet for Breakfast Low-Carb Muffins is Low Carb