Saturday, 27 April 2013

Raspberry Muffins (Low Carb & Gluten Free)



I know these aren't completely dessert-y... but who doesn't love muffins? They are perfect for a light breakfast or a little dessert. You can't even tell they are good for you!

Makes 15 regular muffins

Ingredients
6 eggs
1/2 cup butter, melted
1/2 tsp salt
1 tsp vanilla
2/3 cup coconut flour
1 tsp baking powder
1/2 cup xylitol
4 tbsps cold water
~1 1/2 cups frozen raspberries

Directions
Preheat oven to 375F. Line a muffin tin with paper liners. Whisk all eggs together. Pour in melted butter while continuing to whisk. Mix in salt and vanilla. Add in coconut flour, baking powder and xylitol and mix until completely combined. Add water. The batter may look as though it's curdling, but this is normal. Thaw raspberries and fold into mixture. Pour evenly into muffin cups. Bake for approximately 30 minutes or until toothpick comes out clean.

Adapted from About.com Low Carb Diets recipe

Nutritional Info (per one muffin)

Low Carb Raspberry Muffins
Calories: 103 . 7
Total Fat: 7 . 4g
Sat. Fat: 5 . 2g
Polyunsaturated Fat: 0 . 5g
Monounsaturated Fat: 2 . 4g
Cholesterol: 91mg
Sodium: 153 . 6mg
Carbs: 5 . 9g
Fibre: 2 . 3g
Net. Carbs: 3 . 6g
Sugars: 1 . 3g
Protein: 1 . 8g

Classic Raspberry Muffins
Calories: 127 . 3
Total Fat: 4 . 1g
Sat. Fat: 1g
Trans Fat: 1 . 6g
Polyunsaturated Fat: 0 . 3g
Monounsaturated Fat: 3g
Cholesterol: 21 . 2mg
Sodium: 14 . 1mg
Carbs: 20g
Fibre: 0 . 6g
Net. Carbs: 19 . 4g
Sugars: 15 . 2g
Protein: 2g