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Description:
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Pumpkin muffins that melt in your mouth! These are very light and fluffy...you won't be disappointed. Hubby's eyes got VERY big at his first bite.
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Ingredients:
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1/4 cup butter-softened
2/3 cup fresh or canned pumpkin
1/4 cup half and half
1/4 cup water
2 eggs
1 1/2 tsp orange zest
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1/2 cup Xylitol
2 TBSP Splenda
2 TBSP Brown Sugar Twin
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1 1/4 cups Carbalose
1/4 cup Wheat Protein Isolate 5000
2 TBSP Almond Flour
1/2 tsp Not/Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1/4 tsp Ground Allspice
1/4 cup Chopped Walnuts
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How To Prepare:
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Pre-heat oven to 350º.
Spray 12-muffin pan with Pam or other non-stick cooking spray and set aside.
In large mixing bowl, mix together first six ingredients until well-blended.
Stir in Sweeteners.
Measure out and stir together remaining dry ingredients and stir into wet mixture just until well blended.
Spoon evenly into 12-muffin pan.
Bake at 350º for 15 to 18 minutes.
Remove from oven and let cool in pan about 10 minutes before removing to a wire rack to finish cooling.
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Number of Servings:
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12
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Carbs per serving - include all nutritional information if known:
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Each Muffin: 99.54 Calories, 4 g Fiber, 10.89 Carbs, 5.62 g Protein
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Preparation Time:
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12 Minutes + 12 - 15 Minutes Baking Time
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Effort (Easy, Average, Difficult):
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Easy
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Source:
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helens
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