Low Carb All Natural Maple Nut Muffins
Recipe - Courtesy of Dixie USA
- 1 cup - Carb Counters Bakesquick
- 1/2 cup - Sugar Not Spoonful Natural Sugar Replacement
- 1 large egg
- 1/3 cup - sour cream
- 2 Tablespoons - melted, unsalted butter
- 1/4 cup - mini walnut or pecan pieces plus 1 tablespoon for topping
- 1 teaspoon - maple flavoring
Preheat oven to 350 degrees. Spray a 6 tin muffin pan or foil/paper baking cups with non-stick cooking spray. In medium sized bowl, mix Bakesquick and Sugar Not Spoonful. For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon of the melted butter. Mix with fork to crumble, add the tablespoon of nut pieces, mix and set aside. Add all other ingredients except the 1/4 cup nuts to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended (about a minute). Add the nuts and mix lightly into the batter. Spoon batter into baking cups or tins. Muffin cups/ tins will be full.
Sprinkle crumbled topping over muffins and bake for 18-20 minutes - muffins will be lightly browned; tops will still feel soft in the middle when lightly pressed. Do not overbake. Keep in fridge after one day. Muffins may be frozen for up to 2 months. 3 net carbs per muffin. Makes 6 bakery style muffins.