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Butter Rum Muffins
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Serving Size: 4
1/4 cup tofu, or soy flour
1/4 cup sesame seeds, ground
1/4 cup soy flour or
whey or soy protein isolate
2 large eggs, lightly beaten
3 tbl sour cream
1 tbl butter, softened
1 tsp rum
3 tbl Splenda
1-1/2 tsp vanilla extract
1/2 tsp baking powder
Preheat oven to 350°F-180°C.
Generously butter four 1/2 cup muffin tins.
Combine the flour, sesame seeds, whey protein, eggs, sour cream, butter, rum, sweetener, vanilla, and baking powder in a food processor and process for 2 to 3 minutes, or until smooth.
Divide the batter evenly among 4 muffin tins, filling each about half full, and fill empty muffin tins with water.
Bake for 20 to 25 minutes, or until a tester comes out clean.
Let the muffins cool in the tins for 5 minutes, then turn them out onto a rack to cool completely.
makes 4 muffins.
Per Serving: 175 Calories; 14g Fat (69.6% calories from fat); 8g Protein; 6g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 126mg Sodium.
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