[center]Have Muffins, Not Muffintop [/center]
How’s this for irony? According to Biosignature Modulation testing, women who have “muffintops” – fat storage mainly around the waist – are almost guaranteed to be pre-diabetic.
To put a stop to it, they need to adopt a low-carb diet and ditch the flour and sugar-filled drinks and foods.
In other words, ditch the muffins and you’ll ditch the muffintop. (And guys, we’re not off the hook either. We just call our muffintops “spare tires.”)
Or you can just ditch the flour and sugar and make your muffins like I make mine. File this recipe under “things you thought you’d never be able to eat again after you decided to stop being a fatty.”
[center]Low-Carb Muffins [/center]
2 cups of almond flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) pasture butter
4 eggs, omega-3 enriched (such as Eggland’s Best)
1/3 to 1/2 cup Splenda
1/3 cup water
Pam or coconut oil spray
Yield: About 12 average-sized muffins
How to Make the Stuff
Preheat the oven to 350.
Mix all the dry ingredients together. Mix the wet ingredients together. Now mix them both together using a hand mixer.
Pour into a Pam or coconut-oil sprayed muffin pan. Remember to leave a little room for them to rise.
Bake for about 15 minutes.
Variations and Additions
Okay, that was the plain jane recipe above; this is where it gets fun (and tasty.) Options:
Add nuts to the batter or to the top.
Add a tablespoon or two of unsweetened cocoa powder.
Add a serving of <a href="http://www.T-Nation.com/productInfo.do?id=1900223"target=“new”>Superfood.
Stir a little sugar-free fruit preserves into the batter. (I like apricot.)
Add a scoop or two of PB2 (a powdered peanut butter that has 85% fewer calories than regular.)
Note: I ran out of omega-3 butter the other day but had everything else I needed to make these muffins. I subbed in a couple of tablespoons of virgin coconut oil. Worked perfectly.
Enjoy your muffins; avoid muffintop. – Chris