|gluten-free lemon/chocolate-chip muffins|
For someone eating low carb, I’ve been posting a lot about muffins and pancakes lately. What’s the story with that? Well, quite simply, carbs are not your enemy. If you eat them in very little quantities, you can get away with just about anything. The secret to eating anything fattening (such as carbs, including sugar, grains, etc.) is to eat just a little. Don’t go overboard.
With that said, I had a craving to read a good book, grab a cup of tea and eat a warm muffin. I had everything but the muffin. Normally, I would grab an Udi’s Blueberry Muffin from the freezer, but Daughter made sure those are all gone. Second best thing is to make some. I use Authentic Foods Lemon Cake mix and doctor it up my way. Add the two eggs, 1/2 cup milk (I use rice milk) and 1/4 cup oil (I use olive oil) called for on the package. Add a little more vanilla, lemon juice and a handful of chocolate chips and fill about 24 mini muffin tins. Bake for 20 minutes and viola! You have a lovely snack for that tea and good book.
Now find a comfy chair and relax. Just pace yourself and put a few in the freezer for the next time this craving strikes.