Sour Cream, Lemon, and Poppy Seed Muffins Recipe - Low Carb & Healthy
Low carb recipe for Sour Cream, Lemon, and Poppy Seed Muffins which belongs to the Breads recipe category.
- 1 cup (125 g) almond meal
- 1 cup (130 g) vanilla whey protein powder
- 1 teaspoons baking powder
- teaspoon salt
- cup (8 g) Splenda
- 1 teaspoon baking soda
- 2 tablespoons (18 g) poppy seeds
- 1 cup (230 g) sour cream
- 2 eggs
- 2 tablespoons (30 ml) water
- 2 teaspoons lemon extract
- Grated rind of 1 lemon
Preheat the oven to 400F (200C, or gas mark 6).
In a mixing bowl, combine the almond meal, protein powder, baking powder, salt, Splenda, baking soda, and poppy seeds and stir until well combined.
In a separate bowl, combine the sour cream, eggs, water, lemon extract, and lemon rind and whisk together well.
When your oven is up to temperature, spray 16 muffin cups well with nonstick cooking spray.
(You can use paper liners, if you prefer.
) Pour the sour cream mixture into the dry ingredients and stir together with just a few strokes?just enough to make the mixture evenly moist.
Do not over-mix.
Spoon the batter evenly into muffin cups and bake for 20 minutes.
Makes 16 muffins
Each with 5.25 grams of carbohydrates and 1 gram of fiber, for a total of 4.25 grams of usable carbs and 7.75 grams of protein.