Nina's Low Carb Carrot Cake Muffins

Ingredients

Muffin Tins (or grease pan)

1 cup Atkins Quick Cuisine Bake Mix

1 cup finely ground almonds  (I use my food processor and grind them myself) <o:p></o:p>

1 1/4 cups granular sugar substitute<o:p></o:p>

2 +ish teaspoons cinnamon

1/2 teaspoon salt <o:p></o:p>

1/2 teaspoon baking powder <o:p></o:p>

1 cup light tasting olive baking oil (you can use vegetable oil, I just don't like it) 

4 eggs <o:p></o:p>

2 medium carrots, coarsely grated (I use food processor again)

2 - 3 teaspoons of vanilla extract

 

topping-  Splenda and milk and more vanilla mixed together for drizzle

 

Procedure

Preheat oven to 350°F. 

 

In a large bowl whisk together bake mix, ground almonds, sugar substitute, cinnamon, salt and baking powder.<o:p></o:p>

 

In a medium bowl, whisk vegetable oil, eggs, carrot, and vanilla extract. Pour carrot mixture into bake mix mixture. Mix until just combined. Divide batter in muffin tins.

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3. Bake 20-25 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack.<o:p></o:p>

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After they are cooled, I add a glaze to them mix Splenda and milk and vanilla together and drizzle over them -what's carrot cake without the sugary icing?  LOL<o:p></o:p>

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It tastes just like the confectioner's quick glaze.  The Splenda is almost the same consistancy of confectioner's sugar so it kind of works.  <o:p></o:p>

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Serving Information

• Serves:
• Fat: g
• Calories: