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Co-Leader "Smart Carbing" Leader "Low Carb For Dummies" Co-Leader "South Beach Diet" Leader "Low Carb Recipes Plus More"
Fitness Minutes: (7,854) Posts: 974 1/16/12 5:09 P
This is my own recipe. I make a batch (10 muffins) every week or so. They are great as a snack or for breakfast with coffee.
INGREDIENTS 1 Cup Bob's Red Mill Low carb mix 1 Cup CarbQuick mix 2 TBSP Canola oil 92g All White egg whites 4 packets Splenda with fiber 1 Cup water 4 piece Ghiradelli dark chocolate squares 1/4 tsp Sugar-free Orange essence
METHOD Heat over to 350F Prepare muffin pan with 10 muffin cases In a large bowl pour dry ingredients: low-carb mix, and CarbQuick mix. Whisk gently to combine. Finely chop, or grate chocolate squares into small pieces, and add to dry ingredients. In a measuring jug or small bowl, combine all wet ingredients and whisk gently. Add wet ingredient in to dry ingredients. Combine well. Fill the muffin cases (10) Bake for 20-22 minutes or until tops spring back.
NUTRITION Each muffin contains 9g Protein 7g Fiber 6.5g Net carbohydrates 120 Calories
4/15/12 Platte River half marathon - Done 5/4/12 Greenland 50K - Done 7/29/12 Loveland Little Sprint Triathlon - Done 9/3/12 (54th birthday) - American Discovery Trail marathon 11/4/12 NYC marathon 12/1/12 Rock Canyon Half marathon
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