Butter Rum Muffins

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#13650

serves/makes:

ready in:
under 30 minutes

ingredients

1/4 cup soy flour
1/4 cup sesame seeds, ground
1/4 cup whey or soy protein isolate
2 large eggs, lightly beaten
3 tablespoons sour cream
1 tablespoon butter, softened
1 teaspoon rum, or essence
3 tablespoons splenda sugar substitute
1 1/2 teaspoon vanilla extract
1/2 teaspoon baking powder

directions

Preheat oven to 350 degrees F). 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.

added by

yikes_edoc

nutrition data

180 calories, 14 grams fat, 6 grams carbohydrates, 8 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.

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