High Protein Lunch Nut Cupcakes Recipe

Name: High Protein Lunch Nut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup soft margarine; ½ cup sugar; 2 tablespoons soy flour; ¼ cup wheat flour; ½ cup ground nuts (hazelnut is good); 2 teaspoons baking powder; 1 pinch salt; ½ teaspoon cardamom; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ⅓ cup soymilk or ⅓ cup other milk; 1 tablespoon lemon juice; 4 stiffly beaten egg whites

Servings: persons

¼ cup soft margarine
½ cup sugar
2 tablespoons soy flour
¼ cup wheat flour
½ cup ground nuts (hazelnut is good)
2 teaspoons baking powder
1 pinch salt
½ teaspoon cardamom
1 teaspoon cinnamon
½ teaspoon nutmeg
⅓ cup soymilk or ⅓ cup other milk
1 tablespoon lemon juice
4 stiffly beaten egg whites

1
pre heat oven to 350.
2
put 10 papers into cupcake tin.
3
beat egg whites until stiff, but not dry.
4
cream sugar and margarine together.
5
mix flours, nuts and spices and baking powder together.
6
alternately mix the butter mixture with the flour mixture and the milk and lemon mixture.
7
DO NOT OVER MIX.
8
fold in the egg whites.
9
spoon into cupcake tin and bake.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¼ cup soft margarine, ½ cup sugar, 2 tablespoons soy flour, ¼ cup wheat flour, and more.

Yes, High Protein Lunch Nut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

High Protein Lunch Nut Cupcakes

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