Sour Cream, Lemon and Poppy-seed Muffins
AUSSIE BODIES TEST KITCHEN-
1 cup Almond Meal
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2 ½ tsp. Baking powder
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2/3 cup Splenda
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½ tsp Baking Soda
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2 tbsp poppy seeds
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1 cup light sour cream
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2 eggs
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Juice of 1 lemon (2 tbsp)
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2 tsp Lemon Essence
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Grated rind of 1 lemon
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1 tsp vanilla extract
Preheat oven to 200 degrees celsius.
In a bowl, combine the almond meal, soy protein, baking powder, baking soda, Splenda, poppy seeds, and mix to combine.
In another bowl, combine all remaining ingredients, and whisk together well.
Pour the sour cream mixture into the dry ingredients, and stir together gently until just blended – do not overmix!
Spoon the mixture into muffin tins sprayed lightly with non-stick cooking spray, and bake for 20 mins, or until muffins are cooked through.
No of Serves: 10
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