Splenda Poppy Seed Muffins
Nutritional Info
- Servings Per Recipe: 21
- 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
View full nutritional breakdown of Splenda Poppy Seed Muffins calories by ingredient
Introduction
I added 1/2 cup plain whey protein powder, but if you want to leave it out add 1/2 cup more flour in its place. I added 1/2 cup plain whey protein powder, but if you want to leave it out add 1/2 cup more flour in its place.Number of Servings: 21
Ingredients
-
1/4 cup Poppy seeds
1 cup Buttermilk
1 teaspoon Almond Extract
4 large eggs, separated
1/2 cup unsalted butter
1 cup Splenda
2 tablespoons honey
1/2 cup plain whey protein powder
1/2 cup unsweetened applesauce
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 cups all-purpose flour
Tips
A hand mixer works well for this recipe as you'll need to beat ingredients in two bowls.
Directions
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.