Low Sugar Lemon Poppyseed Protein Muffin
Servings: 9 servings
Calories: 113cal
Equipment
- 1 silicone muffin tin
- 1 mixing bowl
Ingredients
- 1 1/4 cup self raising flour
- 1/4 tsp salt
- 2 Tbs sugar free lemon pudding mix
- 1/3 cup Xylitol Erythritol, or Monk sugar
- 1/4 cup vanilla protein powder
- 1 medium egg
- 1 tsp lemon extract
- 1/4 cup melted coconut oil
- 3/4 cup lowfat buttermilk
- 2 Tbs poppyseeds
Instructions
- Preheat oven to 350.
- Mix dry ingredients (flour, salt, pudding mix, non-calorie sugar, and protein powder) together in a bowl.
- In a separate bowl, mix egg, lemon extract, melted coconut oil, and buttermilk.
- Fold in flour and stir until all flour has been incorporated.
- Fold in the poppyseeds.
- Fill 9 silicone muffin cups with batter.
- Bake at 350 for 20 minutes, or until the tops start to brown and is no longer wet or shiny.
- Remove from the oven and allow to cool.
Notes
Tips
- If you don't have buttermilk, make your own with 3/4 cup low fat milk and 2 tsp lemon juice. Let it sit for 10 min or until it starts to curdle.
- separating the wet and dry ingredients REALLY makes a difference with this recipe.
- Buttermilk helps the muffins stay "cake like".
- Silicone cups are a MUST. These muffins will stick to paper muffin cups.
- Zero calorie sugar substitutes can be found on the top shelf of the baking aisle, near the other sugars.
- I've tried this recipe with all-purpose flour, but honestly the baking soda/baking powder/salt measurements were never quite right. Just stick to self rising flour.
Nutrition
Serving: 1serving | Calories: 113cal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Sugar: 1g