Top of the Morning Muffin Tops
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| Servings | Prep Time | Cook Time |
| 12muffin tops | 30minutes | 15minutes |
| Servings | Prep Time |
| 12muffin tops | 30minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1 large egg
- 2 egg whites
- 1 cup SPLENDA® No Calorie Sweetener Granulated
- 1/4 cup canola oil
- 1 tbsp molasses
- 1 tsp pure vanilla extract
- 3/4 cup soy milk (skim milk can be substituted)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 medium ripe bananas (1 cup [250 mL] mashed)
- 1 cup cornmeal
- 3/4 cup finely ground almonds (almond meal)
- 1 cup potato starch
- pinch salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp slivered almonds to garnish
Servings: muffin tops
Units:
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Ingredients
Servings: muffin tops
Units:
|
Instructions
- Preheat oven to 375ûF (190ûC)
- In a food processor fitted with a steel blade (or in a large bowl using an electric mixer), process (or beat) the egg, egg whites, SPLENDA® Granulated, oil, molasses and vanilla until light in colour, about one minute.
- Combine soy milk and lemon juice in a measuring cup and stir to blend. Add to the processor along with lemon zest and bananas; process until combined, about 20 seconds longer
- Add cornmeal, ground almonds and potato starch to the processor along with salt, baking powder and baking soda; process with quick on/off turns. Mix just until blended.
- Scoop batter into prepared muffin top pans, filling each compartment almost to the top. For even-sized muffins, use a scant 1/2 cup (125 mL) measure. Sprinkle each muffin top with a few slivered almonds.
- Bake for 15 minutes or until golden.
Recipe Notes
Note: Freezes well.
Serving Size: 1 muffin top (1/12 recipe):
Total Calories: 230, Calories from Fat:Â 80, Total Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 20 mg, Sodium: 170 mg, Total Carbohydrates: 33 g, Fibre: 2 g, Sugars: 5 g, Protein: 4 g
