Plain Low-Carb Seed Muffins

Directions

1. 1
   Preheat oven to 380°F.
2. 2
   Grind flax seed and pumpkin seed as finely as possible.
3. 3
   In a big mixing bowl, combine ground seeds, nuts, baking powder, soda and salt.
4. 4
   Divide eggs.
5. 5
   Beat egg whites until stiff.
6. 6
   Soak psyllium husks or chia seeds in 1/2 cup water.
7. 7
   Cream together egg yolks, 1 cup water and 3/4 cup buttermilk, then mix in soaked psyllium or chia.
8. 8
   Dump liquid into dry ingredients, combine thoroughly.
9. 9
   Line 12 muffin tins with papers.
10. 10
    Check batter: It should be creamy, not too thick - if it's to thick, add a little more water until it's smooth.
11. 11
    Fold in stiff egg whites.
12. 12
    Fill batter into muffin tins, bake at 380° for about 20 minutes or until toothpick inserted into the middle of a muffin comes out clean.
13. 13
    Immediately remove muffins from muffin tray and let cool completely on a wire rack.
14. 14
    If you like sweet muffins, add sweetener and spices to taste (great with cinnamon) to the batter. I use to eat them instead of sandwich rolls.
15. 15
    Enjoy!