Top of the Morning Muffin Tops

Top of the Morning Muffin Tops
Top of the Morning Muffin Tops
Servings Prep Time Cook Time
12muffin tops 30minutes 15minutes
Servings Prep Time
12muffin tops 30minutes
Cook Time
15minutes
Ingredients
Servings: muffin tops
Units:
Ingredients
Servings: muffin tops
Units:
Instructions
  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