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.
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
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.
Each muffin contains
6.5g Net carbohydrates
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