What could be nicer for breakfast than a basketful of warm muffins with generous servings of butter, jam or honey?  Or, for a light lunch, muffins are delicious with a bowl of vegetable soup.  Served in attractive paper cases muffins are also impressive for afternoon tea.
Muffins are fast and easy to make. All you have to do is mix the dr ingredients with the liquid ingredients,  drop the batter into well-greased muffin tins and pop the whole lot into the oven for 20-25 minutes.  Speed,  is the key to achieving light muffins: mix the ingredients quickly and bake, the muffins immediately in a preheated oven.

If you like, you can decorate the surface of your muffins: use a cube of canned fruit sprinkled with sugar, a blob of coarse sugar sprinkled with fruit juice  or a teaspoon of peanut butter,  jam or chocolate spread. I find it a good way of using up leftovers in the many jars that clutter up the refrigerator. You can also sprinkle on some toasted sesame seeds, black poppy seeds, desiccated coconut or finely chopped nuts.

Muffins are best eaten the day they are made or, better yet, when they are still warm. But they also keep well in the freezer in airtight containers; to reheat them, just wrap them in foil and pop them into a hot oven for five to ten minutes.

Try a muffin with low carb recipe now.

Other low carb recipes.