Pumpkin Protein Muffin
- Number of Servings: 6
Ingredients
1/4 c butter1/4 c Xylitol (sugar substitute)1 egg1/2 tsp vanilla1/4 c ricotta cheese1 c pumpkin1/4 c TVP rehydrate in water per directions1/2 c flour1/4 c almond flour1/2 tsp baking powder1 tsp pumpkin pie spice1/4 tsp salt
Preheat oven to 350.
Cream butter and sugar substitute. Add egg, vanilla, ricotta and pumpkin. In a separate bowl mix flour, almond flour, salt, pumpkin pie spice and baking powder. Fold together wet and dry mixture. Bake 18-20 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user JLFICK.
Cream butter and sugar substitute. Add egg, vanilla, ricotta and pumpkin. In a separate bowl mix flour, almond flour, salt, pumpkin pie spice and baking powder. Fold together wet and dry mixture. Bake 18-20 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user JLFICK.
Nutritional Info Amount Per Serving
- Calories: 230.6
- Total Fat: 14.8 g
- Cholesterol: 195.8 mg
- Sodium: 121.1 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.6 g
- Protein: 10.7 g
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