I am busy doing my prep work for the week, but I took time out to take a photo of the muffins we will be eating. This is my standard Jello Muffin from the e-book, made with raspberry gelatin. That is one flavor that does not have maltodextrin as an ingredient. It also happens to be my favorite for the muffins. They become a pretty deep pink color. Today, I whipped up some frosting--cream cheese, Raspberry DaVinci syrup and even a spoonful of Chia gel. That of course, is an optional ingredient.
1 cup vanilla protein powder
3/4 cup flax meal
1/4 cup sifted coconut flour
1 teaspoon baking powder
1 teaspoon baking soda
dash of salt
1 package sugarfree gelatin
1/2 cup DaVinci syrup (any flavor)
1/4 cup Splenda or equivalent sweetener
1/2 cup oil
Mix together wet ingredients in a small bowl. Blend the dry ingredients in a separate bowl. Combine and let the batter rest for 10 minutes. Grease 12 muffin tins or 24 mini muffins. Fill cups and bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean when placed in the center.
Serves 12 206 calories 2 carbs
4/14 update: Tonight I made this batch with E Z Sweetz Stevia and Monkfruit drops in place of the DaVinci syrup and sucralose. I measured out to equal 3/4 cup (3/4 tsp). The sweeteners really are forgiving. I did need to add a half cup of water. They still have the light texture we love. Aspartame warning: if you want to avoid the exposure to aspartame, which we generally do, I have been told you can add 1/2 packet unsweetened Kool-aid and a packet of unflavored gelatin while upping the sweetener a bit. I will try this soon for you. We have a little aspartame from time to time in small quantities. If only it was easier to find a sugar free gelatin without it.
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