Low Carb Breakfast Idea: Fruity Nutty Muffins with Frosted Tropical Icing

So it's early in the morning and your running late for work. You could have a bowl of frosted flakes, but that really wouldn't fit well with your diet plans. And because your diet is a low carb diet, that pretty much means the pancakes, waffles, and bagel is out of the question. That also means that you can count the egg and sausage muffin and the potato hash brown from your favorite restaurant out of the question. Most breakfast foods are filled with processed sugars and ingredients that are designed to give you a quick energy boost, but by lunch time feeling hungry. With these low carb muffins, complete with frosted tropical icing, you can eat without fear of gaining weight around your midsection. They are also very good for after school snacks as well. So cook away. And make sure you eat them in moderation. Eating one of these will keep your diet goals, as well as your appetite in check. However, eating an entire pan of them really will put you back at square one, and you probably could have had a pop tart instead.

You will need the following ingredients:

· 6 whole eggs, separated

· 1/4 teaspoon cream of tartar

· 4 packets of Splenda

· ¼ cup of soy flour

· ¼ cup of walnuts, coarsely ground or in small pieces

· ½ teaspoon of orange extract

· 1 teaspoon of banana extract

· 1 teaspoon of pineapple extract

· 2 teaspoons shredded or ground coconut

· ¼ cup of heavy cream

· 6 packets of Splenda

· 2 teaspoons of brown sugar twin

Start off by preheating your oven to 350 degrees. In a large bowl, start by beating the egg whites until they are stiff, but not dry. Sprinkle ½ a teaspoon of orange extract and a half a teaspoon of banana extract over it.