As all low carb eaters would know, besides a cooked breakfast and oat bran cereals, it can be challenging to figure out what to make with no or low carbs. It wasn't a big problem for me until I recently started teaching in a music school. I need to be up early and I really don't have time to cook in the morning. Since then I've been looking for some filling breakfast/ snack to eat on the run. Cereals doesn't seem to fill me up, it is embarrassing when the hunger noise that your tummy makes is louder than the piano. I have heard so much about low carb baking, I knew it was time for me to give it a try.
Here is what I come up with. Soy flour may smell like melted plastic when it is raw, but the end result is really not too shabby! I added some lemon juice to help to cover the taste of soy flour, and the blueberries really hide it as well. Of course this isn't an issue if you like soy, but for those adverse to it, you can in fact hide quite a bit of it.
- 1 tbs flax seed meal
- 1 tbs soy flour
- 2 large eggs
- 1 tbsp of lemon juice
- 1 cup soy flour
- 1/2 cup sugar substitute
- 1/4 cup evaporated milk
- 1/4 cup light cream (table cream)
- 1 teaspoon baking powder
- 1/3 cup Carbonated water (club soda)
- 1/2 cup fresh blueberries (frozen blueberries would make the muffins soggy)
- Preheat oven to 370 F.
- Mix 1 tbs flax seed meal and 1 tbs of soy flour together.
- To prepare the muffin tray, spray it with cooking spray. Sprinkle it with the flax seed meal and soy flour mixture.
- In a large bowl, mix all the remaining ingredients (except the blueberries), using a hand mixer for 3 minutes. Then fold in the blueberries and fill the 6 muffins cups.
- Bake for 20 minutes or until the tops turn golden. Insert a toothpick to check if the muffins are ready. If the toothpick comes out clean, then they are ready.
- Remove from oven. Let them cool down before you take them out of the cups.