Almond Pound Cake or Almond Muffins BFC 0/1
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 159.7
- Total Fat: 13.3 g
- Cholesterol: 91.1 mg
- Sodium: 75.5 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 0.9 g
- Protein: 3.8 g
View full nutritional breakdown of Almond Pound Cake or Almond Muffins BFC 0/1 calories by ingredient
Introduction
Easy & Delicious toasted for breakfastToast & Top wih fresh puree'd Berries (Count the berry calories) Easy & Delicious toasted for breakfast
Toast & Top wih fresh puree'd Berries (Count the berry calories)
Number of Servings: 12
Ingredients
-
Almonds, 1 cup, ground (remove)
Baking Powder, 2 tsp (remove)
Butter, salted, 1 stick (remove)
xylitol, 0.5 cup (remove)
Egg, fresh, 4 large (remove)
Vanilla Extract, 1 tsp (remove)
Almond Extract, 1 tsp (remove)
Directions
Preheat oven 350* Pam either loaf pan or muffin tin (12) set aside THEN
Process 1 Cup Almonds until meal consistance (set aside)
ADD baking powder to the almonds stir (set aside)
THEN Place xylitol in processor (process few seconds)
ADD butter, cream THEN
ADD eggs one @ a time, processing after each one
ADD Vanilla & Almond extract
ADD Baking powder to almond meal
THEN ADD almond/baking powder mixture to the processor and pulse to stir all together
Pour into prepared loaf pan bake 50 minutes @ 350*
Pour into a 12 C muffin tin bake 15-20 min
Number of Servings: 12
Recipe submitted by SparkPeople user LIZGRAHAM.
Process 1 Cup Almonds until meal consistance (set aside)
ADD baking powder to the almonds stir (set aside)
THEN Place xylitol in processor (process few seconds)
ADD butter, cream THEN
ADD eggs one @ a time, processing after each one
ADD Vanilla & Almond extract
ADD Baking powder to almond meal
THEN ADD almond/baking powder mixture to the processor and pulse to stir all together
Pour into prepared loaf pan bake 50 minutes @ 350*
Pour into a 12 C muffin tin bake 15-20 min
Number of Servings: 12
Recipe submitted by SparkPeople user LIZGRAHAM.