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“Very low carb muffins from Dr. Bernstein's Diabetic Solution cookbook and website (suggestions from Bernstein web forum)”
READY IN:
25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, beat the eggs with a fork. With fork or spoon, beat in oil, syrup, water and vanilla.
  2. In a small bowl, combine the remaining dry ingredients, then stir into egg mixture.
  3. Let stand 5 minutes.
  4. Spoon into 12 well-greased MINI muffin tins (without papers) OR in a regular muffin pan but only fill half full.
  5. Bake at 350 for 12-15 minutes, or until they are lightly browned. (Some folks find they need 20-25 minutes).
  6. Hints/Tips:.
  7. When taking for lunch, put in ziplock bag with a squirt of Davinci flavoring in it. By lunchtime, it will have soaked it up and made a moist, flavorful muffin.
  8. Substitute the water for pancake syrup for a maple flavor.
  9. Chocolate version: use DaVinci's sugar-free chocolate and substitute 4 T. cocoa powder for the cinnamon. Add chopped walnuts, if desired.
  10. Peanut Butter icing (great over chocolate version): 2 T peanut butter, 2 T butter, some sweetener - heat in pot and drizzle over.
  11. Banana Nut version: use DaVinci's banana syrup and add some walnuts.
  12. All sweet versions are great with whipped half-and-half or cream cheese.
  13. Savory version: Omit sweetener and add finaly chopped onion, grated cheese, bacon, whatever.

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