- 1 cup "white-colored" wheat grains flour or wheat grains pastry flour
- 1 cup whey protein protein powder, vanilla or plain
- 1 teaspoons baking powder
- 1 teaspoon sodium bicarbonate
- 1/2 cup sugar
- 1/2 cup unsalted butter (1 stick), 70 degrees
- 2 eggs
- 1/4 cup low-fat, buttermilk
- zest of 1 lemon (a couple of teaspoons)
- two tablespoons fresh lemon juice
- two tablespoons poppy seed
- Heat oven to 350° F. Grease and flour a 12-cup muffin tin or line with paper liners. Combine flour, protein powder, baking powder, sodium bicarbonate, and salt inside a large bowl or zipper lock bag. Stir well to mix.
- Inside a medium bowl, mix sugar and butter having a wooden spoon until smooth. Stir in eggs, buttermilk, lemon zest juice, fresh lemon juice, and poppy seeds. Add flour and stir until a batter forms, about 10 strokes having a wooden spoon. Don’t over mix, otherwise your muffins is going to be tough.
- Fill muffin papers to the peak edge. Bake for 12 to 14 minutes or until muffins spring back to touch. Awesome completely before storing within an air-tight container for approximately per week.
Dietary Stats Per Serving (1 muffin). 182 calories, 7 g protein, 18 g carbohydrates, 9 g fat (5 g saturated), 51 mg cholesterol, 2 g fiber, 106 mg sodium.
Weight Watchers® Points Plus. 5
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