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.

Ingredients Needed

  1. 1 cup (125 g) almond meal
  2. 1 cup (130 g) vanilla whey protein powder
  3. 1 teaspoons baking powder
  4. teaspoon salt
  5. cup (8 g) Splenda
  6. 1 teaspoon baking soda
  7. 2 tablespoons (18 g) poppy seeds
  8. 1 cup (230 g) sour cream
  9. 2 eggs
  10. 2 tablespoons (30 ml) water
  11. 2 teaspoons lemon extract
  12. Grated rind of 1 lemon

Cooking Instructions

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.

Serving Yield

Makes 16 muffins

Nutrition Information

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.