I’ve been eating a low carb diet for a couple years now and I am constantly on the lookout for good food that is low in high-impact carbs. I decided that I wanted to make some muffins and looking around, I saw that I had some Bob’s Red Mill 10-grain Cereal mix with a recipe on the side for muffins. I replaced some of the ingredience and this is what I came up with. Since the 10-grain cereal is not entirely low-carb, these are “lower-carb” muffins.

I replaced the flower, baking soda and baking powder in the recipe with Atkins Quick Quisine Bake Mix (which already contains leavening agents), the sugar with Splenda Granular and the milk with Hood’s Carb Countdown 2% Dary Beverage (if they don’t call it ‘milk’ is it sill milk???). Here’s what I ended up up with:

    Mix the 10-grain cereal with the milk and allow to stand for 10 minutes while the oven pre-heats and you mix the rest of the ingredience. Cream the egg, splenda and butter together. Add the dry ingredients and milk/cereal mixture. Stir until mixed (don’t over mix).

    Fill greased, regular-sized muffin tin molds 2/3 full.

    Bake in 400 degree oven for 12 – 15 minutes.

    Makes 12 to 18 very delicious muffins.

So, I didn’t take the time or effort to calculate the total carbs in these muffins but I imagine that there’s significantly less that the originial recipe. I would imagine that these would be OK for phases 3 and 4 of the Atkins plan but I’m not sure. Maybe someone else can do the actual calculations… Also, Bob’s Red Mill Low-Carb Baking Mix could be used in place of the bake mix and costs a whole lot less than the Atkins brand stuff but it looks like you’ll have to add 3 tsp baking powder if you do so. I just used what I had on hand.

I think they turned out very good.

If you make these, drop a comment and let me know how it went.

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