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    You are in: Home / Recipes / Low Carb, High Fiber Theme-And-Variations Pumpkin Muffins Recipe
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    Low Carb, High Fiber Theme-And-Variations Pumpkin Muffins

    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    6 mins

    25 mins

    One Happy Woman's Note:

    This is a revision of previous recipes I've posted and I think this recipe's the best, so far. These are moist, healthy, substantial and they're 'total money' with cream cheese or nut butter for a fast breakfast. Note: I use almond milk in these to cut the carb count - the recipe works with any milk or, if you don't need to boost the protein, use water in place of milk. You may also vary the grains/bran/flours to suit your needs, preference, and what you have in your cupboard. If you need to stretch the recipe, you can add more liquid and more bran/grains/flour. This is a very forgiving recipe. For instance: substitute garbanzo flour for the soy flour, oat bran for the wheat bran, whey powder for the flour. Also, the lemon juice/soda helps these fiber-rich muffins rise. Bonus: it takes less time to prepare the batter than it takes for the oven to preheat.

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    Ingredients:

    Serves: 18

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 365.
    2. 2
      Grease 18 muffin cups. I use silicone muffin pans.
    3. 3
      In the bowl of a food processor or mixer add all the ingredients except for the flour, meal, and bran. Mix until thoroughly blended.
    4. 4
      Add the fruit and nuts and pulse/mix briefly.
    5. 5
      Add the flour, meal, bran and mix until just blended.
    6. 6
      Scoop into greased muffin cups and bake for 23-25 minutes.
    7. 7
      Variations: any milk will do in place of almond milk. If you aren't too concerned about the net carb count, these are good with dried cranberries, chopped apple, raisins, or chopped ginger. Use any chopped nut you please. Or sunflower seeds. Or not.
    8. 8
      In place of the soy flour, you may use a cup of low-carb baking mix. Just reduce the salt and the baking powder by half.

    Ratings & Reviews:

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    Nutritional Facts for Low Carb, High Fiber Theme-And-Variations Pumpkin Muffins

    Serving Size: 1 (66 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 156.1
     
    Calories from Fat 101
    65%
    Total Fat 11.3 g
    17%
    Saturated Fat 1.5 g
    7%
    Cholesterol 58.7 mg
    19%
    Sodium 262.1 mg
    10%
    Total Carbohydrate 11.5 g
    3%
    Dietary Fiber 5.8 g
    23%
    Sugars 0.7 g
    2%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    almond milk

    Splenda granular

    Ideas from Food.com

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