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Pineapple Nut Muffins




Source of Recipe


Joanne


List of Ingredients




2/3 cup light olive oil

1/2 cup DaVinci Sugar Free Vanilla Syrup

1/3 cup heavy whipping cream

3 eggs, beaten

1 cup bulk style Splenda

1 teaspoon vanilla extract

1/2 teaspoon pineapple extract

1 1/4 cup vanilla whey protein powder

2 Tablespoons oat flour

2 Tablespoons vital wheat gluten flour

2 teaspoons baking powder

1/4 teaspoon salt

3 Tablespoons sugar-free Pineapple Fruit Spread

1/4 cup chopped walnuts

Preheat oven to 350°F.




Recipe



Combine oil, Vanilla Syrup, whipping cream, vanilla and
pineapple

extracts, eggs and Splenda. Mix well. Add Pineapple Fruit

Spread and mix again.



In separate bowl, mix vanilla whey protein powder, oat
flour, vital

wheat gluten, baking powder, and salt. Mix a little at a
time into

wet ingredients until all ingredients are well blended.



Stir nuts into batter. Pour into greased muffin tins (or use
non-

stick muffin liners.) Bake at 350°F for 10-15 minutes,
keeping an

eye on them so as not to over-bake. Cool at least 5 minutes
before

removing from pan or liners.



Makes 12 muffins -- 4 carbs per muffin.