Top of the Morning Muffin Tops

Servings Prep Time Cook Time
12muffin tops 30minutes 15minutes
Servings Prep Time
12muffin tops 30minutes
Cook Time
Servings: muffin tops
Servings: muffin tops
  1. Preheat oven to 375ûF (190ûC)
  2. In a food processor fitted with a steel blade (or in a large bowl using an electric mixer), process (or beat) the egg, egg whites, SPLENDA® Granulated, oil, molasses and vanilla until light in colour, about one minute.
  3. Combine soy milk and lemon juice in a measuring cup and stir to blend. Add to the processor along with lemon zest and bananas; process until combined, about 20 seconds longer
  4. Add cornmeal, ground almonds and potato starch to the processor along with salt, baking powder and baking soda; process with quick on/off turns. Mix just until blended.
  5. Scoop batter into prepared muffin top pans, filling each compartment almost to the top. For even-sized muffins, use a scant 1/2 cup (125 mL) measure. Sprinkle each muffin top with a few slivered almonds.
  6. Bake for 15 minutes or until golden.
Recipe Notes

Note: Freezes well.

Serving Size: 1 muffin top (1/12 recipe):
Total Calories: 230, Calories from Fat:  80, Total Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 20 mg, Sodium: 170 mg, Total Carbohydrates: 33 g, Fibre: 2 g, Sugars: 5 g, Protein: 4 g