Low-Carb Muffins




         Low-Carb Muffins


             By Laura Dolson



























  • 2 cups almond meal
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) butter, melted
  • 4 eggs
  • 1/3 cup water
  • 16 drops EZ-Sweetz (8 servings)






   Preheat oven to 350oF. Butter a 12-muffin tin (or two sixes) for medium-sized muffin, preferably a nonstick pan.

    Mix dry ingredients together well. Add wet ingredients and mix thoroughly, making sure egg whites are mixed.

   Fill muffin tin about ½ to 2/3 full and bake for about 15 minutes, until slightly browned on top and a toothpick comes out clean. Cool about 10 minutes, and remove from pan.


   Add 1 cup blueberries for blueberries muffins.

  For apricot muffins, place a teaspoon of sugar-free apricot jam on each muffin and push it in slightly; it will sink during baking.