|
|
[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
| |
 |
Delectable
Almond Muffins
|
Ingredients:
- 1 stick butter (4 oz), softened
- 4 oz. cream cheese, softened
- 5 eggs
- 1 cup Splenda
- 1 cup vanilla whey protein powder
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
Preheat oven to 350°F.
In large mixing bowl, mix together softened butter, softened cream cheese and Splenda.
Add eggs, one at a time, beating with a mixer after each. Set aside.
Put all dry ingredients in a bowl and stir to mix. Add slowly to egg
mixture. Beat on low speed until well mixed, then add extracts and mix again.
Spray a no-stick muffin pan (1 pan that holds 12 or 2 pans that hold 6) with PAM.
Pour in batter and bake at 350°F for 20-25 minutes (keep your eye on them as ovens
vary and you don't want to overbake!) They are done when firm to the touch on
top, much as you do with a cake. Cool one minute before removing from muffin tins.
They can be kept in Ziploc bags or wrapped in Saran, but you must refrigerate the ones
not eaten the same day. They'll store up to 2 weeks.
Makes 12 muffins. 3 carbs each.
|
|
Contents copyright © 1999 –– 2004 Low Carb Luxury, Inc.
All rights reserved. Use of this site constitutes your acceptance of our Terms and Conditions. No reproduction
without expressed written consent.
Site Development by: Accent Design Studios.
|
|
|
|
