Walnut Muffins Recipe

Walnut Muffins Recipe

  • 1/2 cup whey protein powder
  • 1/2 cup walnuts, finely chopped
  • 6 tablespoons Splenda®
  • 2 tablespoons flax seed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons walnut oil
  • 1/4 cup heavy cream
  • 1 pinch salt
  1. To get 1/2 cup of finely chopped walnuts, put about 2/3 cup of walnut pieces into a food processor until about 1/3 of the walnuts are almost flour and the rest are no bigger than about this – O.
  2. In a small bowl beat the egg with a pinch of salt. Add the cream, oil and the extract and beat again.
  3. Blend together the whey, walnuts, Splenda, wheat bran and baking soda. Add the egg mixture and stir until well blended.
  4. Insert 4 parchment paper baking cups into muffin tin. Spoon batter into the cups dividing evenly. Bake at 350 degrees F for about 12-15 minutes until tops have risen and just started to brown. Do not over cook. Cool for 5-10 minutes before trying to peel the paper off.
  5. Best served warm with butter. Store the extras in a plastic bag after they are completely cooled. Store for up to one week in the refrigerator.
Recipe of the Day|