Butter Rum Muffins Recipe

Butter Rum Muffins Recipe

Ingredients:

1/4 c of soyflour or tofu
1/4 of whey
3 Tbsps of sourcream
1 teaspoon of rum
1 & 1/2 teaspoon of extract (vanilla)
1/4 c of ground sesame seed
2 slightly beaten eggs (large)
1 Tbsp of softened butter
3 Tbsps of artificial sweetener (Splenda)
1/2 teaspoon of baking-powder

Instructions:

Prepare the oven. Heat it to three hundred fifty degrees Fahrenheit.

Generously grease 4 1/2-cup muffin cups.

Mix together seeds, whey-protein, sourcream, flour, eggs, butter, sourcream, rum, baking-powder & vanilla in processor. Pulse for about 2-3 mins ’til smoothened.

You evenly divide this batter into four miffin cups. Fill each cups about 1/2 full then fill the empty cups w/ eater.

Have them baked for 20-25 mins ’til cake test is completed. Cool them in muffin cups for about 5 mins then transfer into wire racks to completely cool.

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