Low Carb Muffins
Low carb muffins - Healthy snacking is possible with low carbohydrates! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Oat bran is full of nutrients and provides valuable protein, which serves as a building material for the body. The fiber it contains regulates digestion and keeps you full for a long time. Thanks to the dietary fiber beta-glucan, the blood sugar level remains relatively constant and prevents cravings. In addition, the cholesterol level is regulated and the risk of heart disease is prevented.
Instead of artificial flavoring, you can simply use the pulp of half a vanilla bean - it tastes wonderfully aromatic and is natural. Cut the pod in half lengthwise and carefully scrape out the pulp with the back of a knife. How about adding some berries to the low carb muffins? Either mix them into the batter before baking or enjoy them as a puree - this gives the muffins a fruity kick!
(Percentage of daily recommendation)
| Calorie | 62 cal. | (3 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 0.2 mg | (0 %) | ||
| Potassium | 88 mg | (2 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 1 g |
Ingredients
Kitchen utensils
Preparation steps
Grease muffin tin. Place oat bran with cottage cheese in a large mixing bowl and mix well until no lumps remain in the mixture. Stir in x sugar, pinch of salt and a dash of desired flavoring, such as vanilla extract, if desired.
Separate the eggs and add the yolks to the rest of the mixture. Beat the egg whites in another bowl until stiff.
Fold the beaten egg whites into the mixture until a homogeneous "cream" is formed. Divide the mixture between 10 medium-sized muffin tins or 30 small tins. Bake in the preheated oven on the middle shelf at 180ºC / 350 ˚F for about 15-20 minutes.
Remove muffins from oven, let cool for 5-10 minutes and carefully remove from pan. Let cool completely on a wire rack.
