Zutaten für Orange Yogurt Muffins Diabetic
- All Purpose Flour
- Whole Wheat Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Egg White
- 1/2 cup Splenda Granular
- Canola Oil
- 1 cup plain nonfat Greek yogurt
- 1 teaspoon vanilla extract
- zest of 1 orange
- 1 1/2 cups almond flour
- 2 large eggs
- 1/4 cup olive oil
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Zubereitung von Orange Yogurt Muffins Diabetic
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease with vegetable cooking spray.
- In a medium bowl, whisk together 1 ½ cups almond flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- In a large bowl, beat 2 large eggs and ½ cup Splenda (or your preferred sugar substitute) with an electric mixer on high speed for 5 minutes until light and fluffy.
- Add ¼ cup olive oil, 1 cup plain nonfat Greek yogurt, 1 teaspoon vanilla extract, and the zest of 1 orange.
- Beat on medium speed until well combined, about 1 minute.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Do not overmix.
- Spoon the batter into the prepared muffin cups, filling them ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
10g
Fat
1g
Carbs
6g
