Orange Nut Muffins

Orange Nut Muffins

Yield: 12 servings

6 eggs, separated
1/4 teaspoon cream of tartar
4 Splenda packets
1/4 cup soy flour
1/4 cup walnuts, ground
1 teaspoon orange extract, divided
1 tablespoon Brown Sugar Twin
4 ounces cream cheese
1/4 cup heavy cream
8 Splenda packets
1 teaspoon orange extract

2.6 grams carb minus .03 for fiber= 2.3 grams carb ea.

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.

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.

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 degrees F for 15 minutes until tops of muffins are browned. Reduce oven temperature to 325 degrees F, and bake another 15 minutes. Cool and ice with Orange Cream Cheese Frosting if desired.

Orange Cream Cheese Frosting
4 ounces cream cheese
1/4 cup whipping cream
1 teaspoon orange extract
Splenda to taste

Per Serving: 126 Cal (60% from Fat, 34% from Protein, 7% from Carb); 11 g Protein; 9 g Tot Fat; 2 g Carb; 1 g Fiber; 25 mg Calcium; 1 mg Iron; 65 mg Sodium; 137 mg Cholesterol