I grew up with my mom making these muffins. They've been a family staple for a very long time. Mom is a great cook and always treated us to a good hot breakfast with usually either biscuits or muffins on the menu. hmmm...I can smell them now!
This is a basic muffin recipe that I've amended to be lower in carbs by replacing the sugar with Splenda. It actually reduces the carbs from 46.5 to 24.4 per serving. Every bit helps when you are counting carbs like I am!
(NOTE: If you want to keep the recipe "original" substitute sugar for the splenda, equal amounts.)
This recipe can be used "as is" or you can fancy it up by adding dried cherries, cranberries, orange zest, nuts, raisins, cinnamon, lemon, poppy seeds, blueberries...you name it! But I like them like this best...just a family habit I guess.
Here we go!
You will need: 1 egg, milk, canola oil, All purpose flour, Splenda, baking powder, and salt. That's it!
First you crack and egg in to a large mixing bowl, and add the oil and milk.
Whisk until light and frothy.
Then you add the dry ingredients to the bowl. Flour, Splenda, baking powder and salt. Now most people will want you to add the dry ingredients in another bowl, and stir it up.....but just go ahead and add them straight in, it doesn't hurt anything! Less to clean up the better, I always say.
Mix until moist....now this is important. Don't over mix. You might even think you an under mixing...but you aren't. Trust me!
Batter should be lumpy and kinda thick. Like this.
Now spray a non-stick muffin pan with cooking spray. Spread the batter amongst 6 muffin tins almost all the way full. That's how I like em!
Bake in a 425 degree preheated oven for about 20-25 minutes, until golden brown.
See how pretty!!!
Enjoy these...they truly are fabulous!
Basic Muffin Recipe – Lower Carbs
Carb serving per muffin net 24.4
Cook time 20-25 min
1/2 cup 2% milk
1/4 cup Canola Oil
1 1/2 Cups all purpose flour
1/2 Cup splenda
2 t. baking powder
1/2 t. salt
Place egg, milk, and oil in a large mixing bowl and whisk together until light. Add flour, splenda, baking powder, and salt.
Stir until moist. Don’t overmix…batter should be lumpy and a little thick.
Spray a non-stick muffin pan with cooking spray. Divide batter amongst 6 muffin cups filling most of the way full.
Bake at 425 degrees for 20-25 min.