Aggie's Low Carb Chocolate Chip Walnut Muffin

*AGGIE'S LOW CARB CHOCOLATE CHIP WALNUT MUFFINS*



1 1/2 cups soy flour (Hodgson Mill)
1 cup of Splenda with fiber
1/2 TBSP baking powder
1/4 tsp salt
1 stick unsalted butter/margarine, cut into small cubes (Fleischmanns)
2 large eggs
1 1/2 cups almond milk (Silk)
1 scoop chocolate protein powder (Muscle Milk - 100% Whey Chocolate Protein)
1/2 cup walnut chips
1/4 cup sugar free chocolate chips (Hersey's)

Preheat oven to 325*. Line cupcake pans with paper liners; set aside.

Combine in a bowl flour, splenda, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.

Add eggs, 1 at a time until combined. Slowly add milk until completely mixed scraping down the bowl as you mix.

Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 30-45 minutes. If your muffins come out a little sticky, bake them a bit longer.

The batch makes 15 muffins. Enjoy.

Per muffin: 142 calories, 9g carbs, 6g fiber, 9g protein, 10g fat, 116g sodium

NEXT BATCH: a lot of ideas are brewing in my head: pumpkin, almond... etc. I also want to use a mix of almond flour and flex seed instead of soy flour. The possibilities are endless when a creative mind is engaged.