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Sour Cream Muffins
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Serving Size: 10
1/4 cup soy flour
1/4 cup soy protein isolate
1/4 cup sesame seeds -- ground
1/4 cup flax seeds -- ground
1 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
4 eggs, beaten
1/4 cup butter
1/3 cup splenda
flavor extract of your choice 1 tsp
Mix all ingredients and pour into greased muffin tins. Bake for 20-25 minutes at 350°F-180°C. These have a wonderful consistency - almost like a white flour muffin and rise fairly well. You can leave out the splenda and extract for a nice savory muffin to go with lunch or dinner as well Makes 10 muffins in tins 2/3 full, could probably make 8 larger 3/4 full.
Per Serving: 141 Calories
4 carbs
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