2 cups (240g) King Arthur Keto Wheat Flour
1/2 cup (85g) King Arthur Baking Sugar Alternative*
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 cups (284g) milk
1/4 cup (50g) vegetable oil
2 large eggs
1 teaspoon vanilla extract, optional
1 to 1 1/2 cups berries, chopped nuts, or other keto-friendly inclusions, optional
Preheat your oven to 350°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and lightly grease the papers.
In a medium-sized mixing bowl, thoroughly combine the dry ingredients.
In a separate bowl or measuring cup, whisk together the milk, oil, eggs, and vanilla.
Pour the wet ingredients into the dry ingredients, stirring with a whisk or fork until well blended. Fold in your favorite low-carb inclusions, if desired.
Scoop the batter into the prepared pan (a muffin scoop works well here), filling the cups about two-thirds to three-quarters full.
Bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the center of one of the center muffins comes out clean.
Remove the muffins from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.
Store muffins, well wrapped, at room temperature for 2 to 3 days. For longer storage (up to 1 month), wrap well and freeze.