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Vegetable cooking spray
3 tablespoons butter, softened
1/2 cup Whey Low Granular OR Splenda Granular in a pinch (or regular sugar, if you prefer)
1 egg
1 teaspoon vanilla
1 teaspoon fresh lemon zest
1 cup buttermilk
1 cup quick oats
1/2 cup almond flour
1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cups fresh or frozen blueberries
Preheat oven to 350 degrees. Spray a regular or mini muffin pan with vegetable cooking spray. In a small bowl beat, with electric mixer, the butter and Whey Low Granular. Beat in, until combined, the egg, vanilla, lemon zest, and buttermilk. Stir in, just until moistened, the oatmeal, almond flour, flour, salt, baking powder, baking soda, and cinnamon. Fold in blueberries. Fill muffin tins 3/4 full and bake for 12-15 minutes or until tester comes out with moist crumbs. Drizzle with lemon glaze while still warm. Makes 12 regular or 20 mini muffins.
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Per mini muffin: 59 Cal; 2 g Protein; 3 g Tot Fat; 6 g Carb; 1 g Fiber; 2 g Sugar; 41 mg Sodium
Lemon Glaze
1/2 cup Whey Low powdered OR Splenda Granular (or powdered sugar, if you prefer)
2 teaspoons fresh lemon juice
2 drops vanilla extract
In a small bowl, whisk together the Whey Low powdered, lemon juice and vanilla. Drizzle over warm muffins.