Splenda Poppy Seed Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
1/4 cup Poppy seeds1 cup Buttermilk1 teaspoon Almond Extract4 large eggs, separated 1/2 cup unsalted butter1 cup Splenda2 tablespoons honey1/2 cup plain whey protein powder 1/2 cup unsweetened applesauce1 teaspoon Baking Powder1 teaspoon Baking Soda2 cups all-purpose flour
Preheat oven to 350 degrees and spray two muffin tins with nonstick cooking spray.
In a medium sized bowl stir together poppy seeds, buttermilk and almond extract. Set aside.
Separate yolks and egg whites. Place egg whites in a large bowl. Beat the eggs whites until stiff but still somewhat soft.
In a mixer bowl cream together butter, splenda, honey and whey powder. Beat in egg yolks, applesauce and poppy seed mixture. Next, mix in baking powder, baking soda and flour just until combined. Do not overmix the flour.
Fold in egg whites. Scoop 1/4 cup batter into muffin tins. Bake for 20-23 minutes until done. Move muffins to a cooling rack.
Serving Size: 1/4 batter makes about 21 muffins. 1 muffin per serving.
In a medium sized bowl stir together poppy seeds, buttermilk and almond extract. Set aside.
Separate yolks and egg whites. Place egg whites in a large bowl. Beat the eggs whites until stiff but still somewhat soft.
In a mixer bowl cream together butter, splenda, honey and whey powder. Beat in egg yolks, applesauce and poppy seed mixture. Next, mix in baking powder, baking soda and flour just until combined. Do not overmix the flour.
Fold in egg whites. Scoop 1/4 cup batter into muffin tins. Bake for 20-23 minutes until done. Move muffins to a cooling rack.
Serving Size: 1/4 batter makes about 21 muffins. 1 muffin per serving.
Nutritional Info Amount Per Serving
- Calories: 129.9
- Total Fat: 6.3 g
- Cholesterol: 47.7 mg
- Sodium: 147.4 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 0.6 g
- Protein: 3.6 g
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