Almond Muffins
Source of Recipe
Joanne
Recipe Introduction
Serving Size: 12
**Note: If you want freshly baked muffins without the fuss,
use paper
muffin cups and put the trays in the freezer until frozen
solid.
When they are frozen, take them out of the muffin pans and
pop them
in a Zip Lock bag. To bake, follow the directions above, but
add 5
minutes to the baking time. (This works on almost all
muffins, not
just this recipe.)
List of Ingredients
1/2 cup butter, softened
4 ounces cream cheese, softened
5 large eggs
artificial sweetener, equivalent to 3/4 cup sugar
1/2 cup whey protein powder, Vanilla
1 cup almond meal
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
non-stick spray
Recipe
Preheat oven to 350 degrees.
Combine the butter, cream cheese and Splenda and mix well
with an
electric mixer until really creamy. Add the eggs one at a
time,
beating after each addition. Set aside.
Put all the dry ingredients in a separate bowl and stir to
combine.
Slowly pour the egg/Splenda/butter/cream cheese mixture into
the dry
ingredients and stir to blend.
DO NOT OVERMIX! Add the extracts and stir briefly to combine
all the
ingredients.
Spray the muffin pan with PAM (I used butter flavor) or line
the pan
with paper muffin cups. Pour in batter and bake at 350
degrees for
20-25 minutes. Do not overbake (baking time will vary
depending on
your oven, so watch them closely). Serve warm.
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