January 26, 2010

Low Carb Lemon Muffins

This was originally posted almost 10 years ago, in January of 2010.  A lot of great products have come out since then I'd like to add that you can find another terrific lemon poppy seed muffin that uses pumpkin puree' in this post from 2018.  Also, a search for my lemon poppy seed cake from 2019 can be made into great muffins!  Just use the search bar to the right.

From my files of low carb... enjoy!

Low Carb Lemon Muffins

1 1/2 Cups EAS Vanilla Whey Protein
2 T Wheat Gluten Flour
2 T oat flour
1 t xanthan gum
2 t baking powder
1 t baking soda

Wet Ingredients:

1/2 c (1 stick) butter, melted
1 1/4 c full-fat plain yogurt
2 eggs
1 T grated lemon rind (or lemon extract)
1/4 Cup Splenda
2 T DaVinci Sugar Free Vanilla or Lemon Syrup


1/3 Cup lemon juice
1/3 Cup Splenda
3 T water

Preheat the oven to 325°F. Spray a muffin tin with non-stick spray.

In a large mixing bowl, melt the butter, lemon rind, Splenda, and vanilla Syrup; stir to combine. Add yogurt and the 2 eggs and beat thoroughly.

In a separate bowl, combine the dry ingredients. Sift the dry ingredients into the wet ingredients, and stir quickly, just to combine. Don't overwork this batter or your muffins will have air tunnels.

Fill muffin tins about two-thirds full. Bake at 325°F for about 12 minutes or so, until tops are pebbly-looking and just starting to brown. The tops should spring back when touched, and a toothpick inserted into the center of a muffin should come out clean.

Combine the ingredients for the glaze in a large microwave-safe bowl, and microwave on high power for 2 minutes. Stir well until fully dissolved. Poke each muffin two or three times with a fork, and drizzle 2 to 3 teaspoons of glaze over each muffin.

Serve warm or at room temperature.

158 calories; 10 g fat; 5 g carbs; 1 g fiber; 11 g protein.Print Friendly and PDF