By tinkering around with the MIM (Muffin in a Minute) or OMM (One Minute Muffin) recipe that is so well-known to low carbers, I have come up with a mini pumpkin bread that is much improved in texture, flavor and moistness over my previous pumpkin bread experiments with this basic muffin recipe. Smearing it with my Lime Frosting is fantastic! https://buttoni.wordpress.com/2010/10/16/lime-frosting/ . I keep this frosting made up and in the freezer in a ziploc bag all the time so I can defrost and smear it on these, sugar cookies, cake or fresh strawberries without having to go to the trouble of making it from scratch each time I want some. Then I just break off a chunk and let is soften a few minutes. It also keeps a long time just in the fridge.
A serving of this pumpkin bread provides many of your required nutrients. So all in all, a very nutritious treat! Probably OK for Induction, even with the oat fiber, as the deducted fiber zeros out the carbs.
VARIATION: If beyond Atkins Induction Phase 1, you could add 1 T. chopped nuts, or 1 T. crushed pineapple or 1 T. chopped prune.
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1 T. butter, melted
1 egg, beaten
4 drops liquid Splenda (or 3 T. granular Splenda)
1 pkt. stevia sweetener
2½ T. canned pumpkin puree (be sure it’s not pie filling)
4 T. flax meal (I use half brown and half golden)
½ tsp. baking powder
1 T. oat fiber (optional, but it’s what makes this special in texture. Omit for gluten-free version.)
½ tsp. cinnamon
Pinch each of cloves and nutmeg
1 T. heavy cream
DIRECTIONS: Melt butter in microwave in a small bowl or mid-size ramekin. Add egg, pumpkin, cream and liquid Splenda and beat until smooth. Add flax meals, spices, baking powder and stevia and stir to blend well. Microwave on HI for about 1 min 20 seconds. If dry to the touch in the center, it’s done. Remove, cool a minute and using knife tip, gently tip it out of the ramekin/bowl. Can be eaten as is or you can ice with my Lime Frosting or any favorite topping.
NUTRITIONAL INFO: Makes 1 serving which contains:
30.4 g fat
20.1 g carbs, 15.8 g fiber, 4.3 NET CARBS
12.4 g protein
274 mg sodium