3 tablespoons oil
1/4 cup heavy cream
1 1/4 cup vanilla whey protein powder
2 teaspoons baking powder
1/3 cup Splenda
1/4 c flax seed meal
1/4 c melted butter
1/2 can of pumpkin puree
1 tsp nutmeg and cinnamon
non-stick spray or paper muffin liners
Preheat oven to 350 degrees. Line 12 muffin tins with paper liners or spray with non-stick spray. Combine the eggs, oil, and cream; stir to blend. Add the whey powder, baking powder, Splenda, Stir until just combined. Do not over stir or muffins will be tough.
Spoon 1/2 the batter into the prepared muffin tins.
Bake at 350 degrees for 8 to 10 minutes, or until muffins spring back to the touch and no longer look moist on top. Serve warm.
205 calories each, 4.5 carbs each, these aren't small muffins either! I love these, espeically in the Autumn