Tuesday, July 13, 2010

cinnamon breakfast muffins, low carb

well here i go again, my attempt at a die-t. this go around it is the south beach version of low carbing. i am on phase one and completely over it already. thankfully, i have my foodie friend april of abby sweets to keep me company. we are both diabetics who adore food and all aspects of it, unfortunately, so we are constantly searching the net for new recipes to try and share. i made these tasty little muffins today and was surprised how good they are considering.....considering they are made out of beans! yep, beans, cannellini beans to be exact, no flour whatsoever. did you know that beans are a great source of fiber and low carb?

here is the recipe followed with a few tips from moi.

low carb cinnamon breakfast muffins

1 15oz can of cannellini beans, rinsed and drained
3 eggs
1 cup splenda
1/4 cup nonfat dry milk
2 t baking powder
2 T canola oil
1 t cinnamon
1 t imitation vanilla

whirl till smooth in your food processor. bake at 350 degrees in a greased muffin tin for about 25 minutes. cool five minutes. enjoy.

now, what i did-i used stevia instead of splenda, it is a natural not artificial sugar substitute, i used 1/2 cup, also i doubled the cinnamon and vanilla, gotta kill that bean taste. oh, grease your pan real goooood like, every one of my muffins stuck a bit. one more thing, i completely forgot the dry milk, so i bet they will taste even better next time! i think these are a great jumping off point for other add-ins like dark chocolate. tally-ho, on to phase two!

2 comments:

Cheryl said...

Good for you Beth!

April said...

I'm glad these turned out better than the black bean brownies. LOL
They look great!