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Orange Nut Muffins
Yield: 12 servings
6
1
4
1
1
1
1
4
1
8
1
eggs, separated
/4 teaspoon cream of tartar
Splenda packets
/4 cup soy flour
/4 cup walnuts, ground
teaspoon orange extract, divided
tablespoon Brown Sugar Twin
ounces cream cheese
/4 cup heavy cream
Splenda packets
teaspoon orange extract
2
.6 grams carb minus .03 for fiber= 2.3 grams carb ea.
Beat egg whites with cream of tartar and add 4 Splenda packets. Beat whites until stiff. Sprinkle the
1/2 teaspoon orange extract over this.
In separate bowl, beat yolks with 4 Splenda packets and 1 tablespoon Brown Sugar Twin. Add 1/2
teaspoon orange extract. Take a big spoonful of whites and add to yolk mixture and mix together, then
pour yolk mixture over whites.
Mix 1/4 cup soy flour with 1/4 cup ground walnuts (doesn't have to be super fine). Fold all this together
and pile mixture into 12 muffin cups sprayed with Pam. Bake at 350 degrees F for 15 minutes until
tops of muffins are browned. Reduce oven temperature to 325 degrees F, and bake another 15 minutes.
Cool and ice with Orange Cream Cheese Frosting if desired.
Orange Cream Cheese Frosting
4
1
1
ounces cream cheese
/4 cup whipping cream
teaspoon orange extract
Splenda to taste
Per Serving: 126 Cal (60% from Fat, 34% from Protein, 7% from Carb); 11 g Protein; 9 g Tot Fat; 2 g
Carb; 1 g Fiber; 25 mg Calcium; 1 mg Iron; 65 mg Sodium; 137 mg Cholesterol
Orange Nut Muffins
100
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