Total Time
25mins
Prep 10 mins
Cook 15 mins

Very low carb muffins from Dr. Bernstein's Diabetic Solution cookbook and website (suggestions from Bernstein web forum)

Ingredients Nutrition

Directions

  1. In a medium bowl, beat the eggs with a fork. With fork or spoon, beat in oil, syrup, water and vanilla.
  2. In a small bowl, combine the remaining dry ingredients, then stir into egg mixture.
  3. Let stand 5 minutes.
  4. Spoon into 12 well-greased MINI muffin tins (without papers) OR in a regular muffin pan but only fill half full.
  5. Bake at 350 for 12-15 minutes, or until they are lightly browned. (Some folks find they need 20-25 minutes).
  6. Hints/Tips:.
  7. When taking for lunch, put in ziplock bag with a squirt of Davinci flavoring in it. By lunchtime, it will have soaked it up and made a moist, flavorful muffin.
  8. Substitute the water for pancake syrup for a maple flavor.
  9. Chocolate version: use DaVinci's sugar-free chocolate and substitute 4 T. cocoa powder for the cinnamon. Add chopped walnuts, if desired.
  10. Peanut Butter icing (great over chocolate version): 2 T peanut butter, 2 T butter, some sweetener - heat in pot and drizzle over.
  11. Banana Nut version: use DaVinci's banana syrup and add some walnuts.
  12. All sweet versions are great with whipped half-and-half or cream cheese.
  13. Savory version: Omit sweetener and add finaly chopped onion, grated cheese, bacon, whatever.

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