Lemon Poppyseed Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 c Almond flour1 c Designer Whey Protein (vanilla)1 teaspoon baking soda2 teaspoons baking powder1/2c plus 1/4 c egg beaters1/2 c fat free butter1/2 c fat free sour cream1 cup splenda1 tbs poppyseeds1 1/2 lemon extract 1/2 teaspoon almond extract1 tbs lemon zest
Preheat oven to 375. Lightly spray 12 muffin cups with nonstick cooking spray. In a medium size bowl stir in the almond flour, designer whey protein, baking soda, and baking powder. Set aside. In another medium bowl, cream the butter and egg beater together with an electric mixer. Blend in the sour cream and splenda. Stir in the poppyseeds, lemon and almond extracts, and lemon zest. Gently stir in the dry ingredients. Divide the batter among the muffin tins. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake. Cool on a wire rack.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user LENDAG.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user LENDAG.
Nutritional Info Amount Per Serving
- Calories: 74.8
- Total Fat: 4.5 g
- Cholesterol: 3.9 mg
- Sodium: 280.7 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.0 g
- Protein: 5.6 g