Plain Low-Carb Seed Muffins
- 1 1/2 cups flax seeds
- 1/2 cup pumpkin seeds
- 1/2 cup ground walnuts
- 2 large eggs
- 1 cup water
- 1/2 cup water
- 3/4 cup buttermilk
- 2 tablespoons psyllium
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 380u0b0F.
- Grind flax seed and pumpkin seed as finely as possible.
- In a big mixing bowl, combine ground seeds, nuts, baking powder, soda and salt.
- Divide eggs.
- Beat egg whites until stiff.
- Soak psyllium husks or chia seeds in 1/2 cup water.
- Cream together egg yolks, 1 cup water and 3/4 cup buttermilk, then mix in soaked psyllium or chia.
- Dump liquid into dry ingredients, combine thoroughly.
- Line 12 muffin tins with papers.
- Check batter: It should be creamy, not too thick - if it's to thick, add a little more water until it's smooth.
- Fold in stiff egg whites.
- Fill batter into muffin tins, bake at 380u0b0 for about 20 minutes or until toothpick inserted into the middle of a muffin comes out clean.
- Immediately remove muffins from muffin tray and let cool completely on a wire rack.
- If you like sweet muffins, add sweetener and spices to taste (great with cinnamon) to the batter. I use to eat them instead of sandwich rolls.
- Enjoy!
flax seeds, pumpkin seeds, ground walnuts, eggs, water, water, buttermilk, psyllium, baking powder, baking soda, salt
Taken from www.food.com/recipe/plain-low-carb-seed-muffins-377512 (may not work)