Low Carb Lemon Muffins (Or Orange, Poppy Seed, Etc!)

1. 1

   Preheat oven to 350 degrees. Line a muffin tin with liners or grease it (whichever you prefer).

2. 2

   Seperate eggs. Place yolks aside until step 5.

3. 3

   Beat egg whites until stiff, and place aside until end.

4. 4

   Cream butter and splenda and/or sugar.

5. 5

   Add in yolks, beating well after each.

6. 6

   Zest lemon, then juice (don't let any seeds into the bowl!) and mix inches

7. 7

   Sift in flour, baking powder and salt. The dough will be thick and sticky.

8. 8

   Fold in the egg whites. It will seem impossible as first, but keep at it!

9. 9

   Drop (push) into muffin cups by heaping tablespoons full. Bake 15-20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.