Low Calorie Lemon Poppy Seed Muffins
|Nonfat cottage cheese||1 Cup (16 tbs)|
|Egg substitute||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Grated lemon peel||2 Teaspoon|
|Concentrated acesulfame k||4 Gram (2 Packets, 2 Gram Each)|
|Poppy seed||2 Teaspoon|
|Yellow food coloring||4 Drop|
|Cream of tartar||1⁄8 Teaspoon|
|Boiling water||3 Teaspoon|
|Sugar aspartame||1 Teaspoon (Measures Like)|
Put the cottage cheese into a food processor or blender; process for a few minutes until very smooth.
Add the egg substitute, flour, vanilla extract, lemon juice, lemon peel, sugar, acesulfame-K, poppy seed, and food ' coloring.
Process until well combined.
Use an electric mixer to beat the egg whites until they hold their peaks; add the cream of tartar and continue beating until soft.
Add a small amount of the blended egg whites into the food processor and combine.
Then pour the mixture from the food processor into another mixing bowl.
Gently fold the rest of the beaten egg whites into the batter using a rubber spatula.
Pour approximately 1/4 c. (60 mL) of batter into a muffin pan that has been sprayed with non-stick vegetable cooking spray.
Bake in preheated 300°F (155°C) oven for 20 minutes.
As soon as the muffins are out of the oven, combine the boiling water and aspartame to make the glaze.
Use a fork to poke holes in the tops of the muffins.
Pour the glaze into the holes.