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Post by cheeseaholic on Sept 3, 2004 22:59:14 GMT -5
1 stick butter (4 oz.)softened {8 TBS or 100g} 4 oz cream cheese, softened {100g} 5 eggs 1 cup Splenda 1 cup vanilla whey protein powder 1 cup almond flour 1 tablespoon Poppy seeds 1 teaspoon vanilla extract 1/4 cup lemon juice
In large mixing bowl, mix together softened butter, 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 extract & lemon juice and mix again. Spray no-stick muffin pan . Pour in batter and bake at 350 F {180C} for 20-25 minutes. (Keep an eye on them. You don't want to over bake) They are done when firm to the touch on top, much like a cake. Cool one minute before removing from muffin tins. You must refrigerate or freeze the one’s not eaten the same day..
Makes 12 muffins.
About 3 carbs each
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