Low Carb Breakfast Muffins Recipes
LOW CARB BREAKFAST MUFFINS
Make and share this Low Carb Breakfast Muffins recipe from Food.com.
Provided by Demandy
Categories < 60 Mins
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- In mixing bowl, combine cottage cheese, flour, almond meal, baking powder, salt, eggs, and water. Mix until well combined, then gently stir in sausage and sharp cheddar.
- Spray muffin cups with non-stick spray or olive oil. Divide batter between muffin cups. Bake muffins 25-30 minutes or until lightly browned on top and set. (If you're going to be microwaving, I would bake about 25 minutes, for eating immediately I would use closer to 30 minutes.).
- Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough. (Still have not tried freezing them, I eat them too fast!).
Nutrition Facts : Calories 135.1, Fat 9.7, SaturatedFat 3.3, Cholesterol 84.5, Sodium 289.6, Carbohydrate 3.9, Fiber 0.9, Sugar 0.5, Protein 8.4
EASY LOW CARB MUFFINS
Make and share this Easy Low Carb Muffins recipe from Food.com.
Provided by Mercy
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients together and fill a greased muffin tin (12 muffins).
- You may want to use foil liners that have been sprayed with nonstick spray.
- Bake at 375°F for 15 to 20 minutes.
Nutrition Facts : Calories 107.7, Fat 11.1, SaturatedFat 4.6, Cholesterol 39.7, Sodium 43, Carbohydrate 0.8, Sugar 0.2, Protein 1
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- Pre-heat oven to 350 F and make sure the oven rack is set in the middle of the oven. Add the macadamia nuts to a food processor or a powerful blender and process for about 30 seconds, until almost creamy. While the machine is running, add the eggs one at a time, making sure each one has been incorporated into the batter before adding the next one. Turn the machine off and add the coconut butter and salt, and process until smooth and creamy. While the machine is off, add the baking soda, lemon zest & juice, and process for 10-15 seconds.
- Transfer the batter to a large bowl and add the feta cheese. You must squeeze out as much liquid from the thawed spinach as possible, otherwise it will mess up the consistency of the muffins. Once that is done add it to the batter and mix well. Spray a muffin tin with non-stick spray or rub them with avocado oil or butter. Fill the muffin tins just about all the way up and top with 1 teaspoon grated parmesan and bake in oven for 25 minutes. Muffins are ready when a toothpick is inserted and comes out clean and they are nicely golden brown. Remove from oven and allow to cool for 10 minutes before removing and serving. Enjoy!
- Recipe makes 9 muffins. Store muffins in fridge for 3 days or freeze for 2 months. Thaw frozen muffins and warm in a 300 F oven for 3-5 minutes.
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