Post by SugarBane on Jan 26, 2004 17:04:55 GMT -5
Lemon muffins
1/2 cup butter, softened
1/2 cup Splenda
2 eggs, separated
1/2 cup almond flour
1 1/2 teaspoon baking power
1/2 teaspoon vital wheat gluten
1/4 teaspoon salt
1 1/2 teaspoons lemon juice
1 tablespoon grated lemon peel
cinnamon/Splenda mixture
Cream butter & Splenda. Add egg yolks; mix well. Combine almond flour, baking power and vital wheat gluten and salt. Add alternately with lemon juice to creamed mixture. Beat egg whites until stiff peaks form;
Fold into b atter with lemon peel. Fill greased or paper-lined muffin cups 2/3 full. Sprinkle with cinnamon and Splenda mixture. Bake at 350 degrees for 20-25 minutes or until light golden brown and a toothpick comes out clean. Yield: seven muffins, about 6 per muffin.
1/2 cup butter, softened
1/2 cup Splenda
2 eggs, separated
1/2 cup almond flour
1 1/2 teaspoon baking power
1/2 teaspoon vital wheat gluten
1/4 teaspoon salt
1 1/2 teaspoons lemon juice
1 tablespoon grated lemon peel
cinnamon/Splenda mixture
Cream butter & Splenda. Add egg yolks; mix well. Combine almond flour, baking power and vital wheat gluten and salt. Add alternately with lemon juice to creamed mixture. Beat egg whites until stiff peaks form;
Fold into b atter with lemon peel. Fill greased or paper-lined muffin cups 2/3 full. Sprinkle with cinnamon and Splenda mixture. Bake at 350 degrees for 20-25 minutes or until light golden brown and a toothpick comes out clean. Yield: seven muffins, about 6 per muffin.