Low Carb Lemon Muffins (Or Orange, Poppy Seed, Etc!) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a great mix it up with whatever you've got recipe. I like lemon the best but it would work with orange as well (or orange cranberry), lime, or I guess even grapefruit (the whole citrus family). The carbs are relatively low too (if you aren't concerned, by all means, use sugar)! The batter seems like a stiff cookie dough before you mix in the egg whites, so don't let that throw you off. It works out and it's delicious! Ingredients:
2 eggs, seperated |
1/2 cup butter |
1/2 cup splenda granular |
1 cup flour |
1 teaspoon baking powder |
1 dash salt |
1 large lemon, zest from (the amount depends on how much lemon flavor you want- from 1 tsp to one 1 tbsp) |
1 large lemon, juiced |
Directions:
1. Preheat oven to 350 degrees. Line a muffin tin with liners or grease it (whichever you prefer).
2. Seperate eggs. Place yolks aside until step 5.
3. Beat egg whites until stiff, and place aside until end.
4. Cream butter and splenda and/or sugar.
5. Add in yolks, beating well after each.
6. Zest lemon, then juice (don't let any seeds into the bowl!) and mix inches
7. Sift in flour, baking powder and salt. The dough will be thick and sticky.
8. Fold in the egg whites. It will seem impossible as first, but keep at it!
9. Drop (push) into muffin cups by heaping tablespoons full. Bake 15-20 minutes.
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