Tuesday, December 2, 2008

LOW CARB Ham and Cheddar Morning Muffins

Yeild: 12 servings
6 net carbs per serving

  • veg. oil, cooking spray or butter
  • 1/4 cup wheat or oat bran(or additional soy flour)
  • 1 1/2 cups plus 2 tbsp. soy flour
  • 3/4 cup finely diced baked ham
  • 1/2 cup shredded sharp Cheddar cheese
  • 3 large eggs
  • 3/4 cup heavy cream
  • 1/2 cup club soda
  • 1/3 cup Splenda
  • 1 1/2 tsp. baking powder

  1. Preheat oven to 375 degrees.
  2. Grease a 12 cup muffin tin with cooking spray or butter and set aside.
  3. In a small bowl, mix together the bran and 2 tbsp. soy flour. Sprinkle the mixture evenly over each muffin cup.
  4. This will help keep the muffins from sticking.
  5. In a larger bowl, Whisk together the remaining indredients until completely blended.
  6. Fill each muffin cup about 2/3 full to allow room for rising.
  7. Bake for 20-25 minutes until tops of muffins start to brown. Be careful to not over bake or they will be dry. The muffins are done when lightly browned or a wooden toothpick inserted in the center comes out clean.
  8. Remove from the oven and let cool for 5 minutes before removing from the muffin tin. Serve warm with butter or at room temperature with cream cheese. Refrigerate any leftovers. Can be wrapped individually and frozen for future use.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.