High Protein Lunch Nut Cupcakes
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
10 cupcakes
ingredients
- 59.14 ml soft margarine
- 118.29 ml sugar
- 29.58 ml soy flour
- 59.14 ml wheat flour
- 118.29 ml ground nuts (hazelnut is good)
- 9.85 ml baking powder
- 0.25 ml salt
- 2.46 ml cardamom
- 4.92 ml cinnamon
- 2.46 ml nutmeg
- 78.78 ml soymilk or 78.78 ml other milk
- 14.79 ml lemon juice
- 4 stiffly beaten egg whites
directions
- pre heat oven to 350.
- put 10 papers into cupcake tin.
- beat egg whites until stiff, but not dry.
- cream sugar and margarine together.
- mix flours, nuts and spices and baking powder together.
- alternately mix the butter mixture with the flour mixture and the milk and lemon mixture.
- DO NOT OVER MIX.
- fold in the egg whites.
- spoon into cupcake tin and bake.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These aren't bad, but I don't know if I'd call them "muffins." They don't rise at all, so they're shaped more like hockey pucks. The flavor vaguely reminds me a little of sausage. I'll probably make these again for sheer convenience. Easy protein on the go. About 20 minutes in the oven is what I needed to bake these.