Low Carb Lemon Muffins Or Orange Poppy Seed Etc Recipes

POPPY SEED MUFFINS

Steps:

• Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
• Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
• Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
• To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)

LOW CARB LEMON MUFFINS (OR ORANGE, POPPY SEED, ETC!)

Steps:

• Preheat oven to 350 degrees. Line a muffin tin with liners or grease it (whichever you prefer).
• Seperate eggs. Place yolks aside until step 5.
• Beat egg whites until stiff, and place aside until end.
• Cream butter and splenda and/or sugar.
• Add in yolks, beating well after each.
• Zest lemon, then juice (don't let any seeds into the bowl!) and mix inches
• Sift in flour, baking powder and salt. The dough will be thick and sticky.
• Fold in the egg whites. It will seem impossible as first, but keep at it!
• Drop (push) into muffin cups by heaping tablespoons full. Bake 15-20 minutes.