Meal Type: Bread, Breakfast
Low Carb All Natural Maple Nut muffins are generously sized, only 3 net carbs... so light & tender! This fast and so delicious recipe uses either mini walnut or pecan bits (we used walnuts) and if you are gluten free or watching your fat, just check out the substitutions. If you like a good maple (or vanilla) nut muffin its a recipe to keep handy for sure.
1 cup Carb Counters™ Bakesquick™ - 1LB
1/2 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
1 Large or extra large egg
1/3 cup sour cream **
2 tablespoons melted, unsalted butter
1/4 cup mini walnut or pecan pieces plus 1 tablespoon for topping
1 teaspoon maple flavoring
Preheat oven to 350°. Spray a 6 tin muffin pan or foil/paper baking cups with non-stick cooking spray. In medium sized bowl, mix Bakesquick™ and Sugar Not Spoonful™.
For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon of the melted butter. Mix with fork to crumble, add the tablespoon of nut pieces, mix and set aside. Add all other ingredients except the 1/4 cup nuts to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended (about a minute). Add the nuts and mix lightly into the batter. Spoon batter into baking cups or tins. Muffin cups/ tins will be full.
Sprinkle crumbled topping over muffins and bake for 18-20 minutes - muffins will be lightly browned; tops will still feel soft in the middle when lightly pressed. Do not overbake. Keep in fridge after one day. Muffins may be frozen for up to 2 months. 3 net carbs per muffin. Makes 6 bakery style muffins. Enjoy!
Variations:For Vanilla nut, replace the maple flavoring with 1-1/2 teaspoons vanilla flavoring