Carrot-Nut Muffins
These tender muffins can be made ahead and frozen, though nothing beats a freshly baked batch. What a great aroma to wake up to!
Ingredients:
Vegetable oil spray for muffing tin
1 cup Atkins Quick Cuisine Bake Mix
1 cup finely ground almonds
1 1/4 cups granular sugar substitute
2 tsps. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
1 cup vegetable oil
4 eggs
1 medium carrot, coarsely grated (1 cup loosely packed)
2 tsps. vanilla extract
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Preheat oven to 350 degrees. Grease one 12-cup muffin tin; set aside. In a large bowl whisk together bake mix, ground almonds, sugar substitute, cinnamon, salt and baking powder.
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In a medium bowl, whisk vegetable oil, eggs, carrot, and vanilla extract. Pour carrot mixture into bake mix mixture. Mix until just combined. Divide batter in muffin tins.
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Bake 20-25 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack.
Servings: 12. Prep time: 10 minutes. Bake/Cook time: 25 minutes. Nutritional values per serving: 8g carbohydrate, 5g net carbs, 3g fiber, 8g protein, 24g fats and 274 calories.
B-man 