What you need:
- 1/2 cup (60 g) pecans
- 1/2 cup (50 g) cranberries
- 3/4 cup plus 2 tablespoons (110 g) almond meal
- 3/4 cup (90 g) vanilla whey protein powder
- 2 tablespoons (30 g) gluten
- 2 tablespoons (30 g) polyol
- 1/4 cup (6 g) Splenda
- 2 1/2 teaspoons baking powder
- 2 eggs
- 3/4 cup (180 ml) carb Countdown Dairy Beverage
- 3 tablespoons (45 g) butter, melted
- 1/4 teaspoon orange extract
- Preheat your oven to 400°F (200°C). Spray a 12-cup muffin tin with nonstick cooking spray, or line it with paper muffin cups if you prefer.
- Chop your pecans, then your cranberries-I do them by pulsing the S-blade of my food processor, and if you do them in this order, you won't have pecans sticking to the moisture left behind by the cranberries. Set aside.
- In a mixing bowl, combine all of the dry ingredients. Stir together, to make sure everything is distributed evenly.
- Whisk together the eggs, Carb Countdown Dairy Beverage, melted butter, and orange extract.
- Make sure your oven is up to temperature before you add the wet ingredients to the dry ingredients. When it is, pour the wet ingredients into the dry ingredients, and stir the two together with a few swift strokes of your whisk or a spoon. Do not overmix! A few lumps are fine. Now add the pecans and cranberries, and stir just enough to incorporate into the batter. Spoon into muffin cups, and bake for 20 minutes. Remove from pan to a wire rack to cool.
Nutrient breakdown per serving:
- 202 calories
- 13 g fat
- 18 g protein
- 5 g carbohydrate
- 2 g dietary fiber
- 3 g usable carbo