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Pumpkin Sour Cream Nut Muffins
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1/4 cup melted butter
3/4 cup canned pumpkin
2 large eggs, beaten
1/4 cup sour cream
1/4 cup cold water
1 tsp vanilla + 1 tsp. rum extract
1/2 cup splenda
1/2 cup ground almonds
1/4 cup Atkins Bake Mix
1/4 cup whey protein isolate
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
2 tsp baking powder + 1/4 tsp.baking soda
1 tbl gluten, wheat
1 dash salt
1/4 tsp baking soda
1/2 cup chopped walnuts
In a small bowl mix all the dry ingredients except splenda walnuts, stir well to blend the spices. In another bowl, beat the eggs with themelted buttel, stir in the sour cream, water, pumpkin, vanilla splenda. Add the dry, all at once, to the egg mixture, stir just till combined, then stir in the walnuts. Spoon into prepared muffin tins.
Bake at 350*F for 12- 15 minutes or until toothpick comes out clean when testing.
Per Serving: 131 Calories
4 carbs
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