Serves: 12
Total Calories: 142
1. Beat egg whites with cream of tartar and add 4 Splenda packets. Beat whites until stiff. Sprinkle the 1/2 teaspoon orange extract over this.
2. In separate bowl, beat yolks with 4 Splenda packets and 1 tablespoon Brown Sugar Twin. Add 1/2 teaspoon orange extract. Take a big spoonful of whites and add to yolk mixture and mix together, then pour yolk mixture over whites.
3. Mix 1/4 cup soy flour with 1/4 cup ground walnuts (doesn't have to be super fine). Fold all this together and pile mixture into 12 muffin cups sprayed with Pam. Bake at 350° F for 15 minutes until tops of muffins are browned. Reduce oven temperature to 325° F, and bake another 15 minutes. Cool and ice with Orange Cream Cheese Frosting if desired.
This Orange Nut Muffins recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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