On the Menu:
Lemon PoppySeed Muffins
English Toffee Bread
Rhubarb Pecan Muffins
Blueberry Muffins
Lemonade Muffins
Tomato Herb Muffins
Banana Walnut Muffins
Cranberry Pumpkin Bread
Peanut Butter Muffins

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Rhubarb Pecan Muffins

Preheat oven to 350°F.

In a large bowl, combine finely diced rhubarb with DaVinci Sugar Free Orange Syrup, almond oil, melted butter, cream, marmalade, and beaten eggs. Stir to blend well.

In a separate bowl, combine Splenda, Erythritol, vanilla whey protein, oat and gluten flours, and pecan (or hazelnut) flour. Thoroughly mix. Add xanthan gum, cinnamon, baking powder, and baking soda. Blend together well.

A little at a time, add dry mixture to wet mixture, whisking as you go, until all ingredients are mixed and moist.

Spray 12 muffin cups with non-stick spray, and pour batter into cups. Bake at 350°F for 15 minutes, being careful not to over-bake. Dust with Splenda or powdered erythritol if desired.

327 Calories; 30g Fat; 10g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

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