Tropical Fruit & Nut Muffins

Tropical Fruit & Nut Muffins Recipe

Muffin Ingredients:
6 whole eggs, separated
1/4 teaspoon cream of tartar
4 packets Splenda
1/4 cup soy flour
1/4 cup walnuts – coarsely ground or small pieces

1/2 teaspoon orange extract
1 teaspoon banana extract
1 teaspoon pineapple extract
2 teaspoons shredded or ground unsweetened coconut
1/4 cup heavy cream
2 teaspoons Brown Sugar Twin
6 pkts Splenda

Preheat oven to 350°F.

Beat egg whites with cream of tarter and 4 pkts Splenda. Beat whites
until stiff but not dry. Sprinkle 1/2 tsp orange extract and 1/2 tsp
of the banana extract over this.

In a separate bowl, beat yolks with 6 packets of Splenda and 2 tsp Brown Sugar Twin. Add heavy cream, pineapple extract and other 1/2 tsp banana extract. Take a big spoonful of whites and add to the yolk mixture and mix together. Then pour the yolk mixture over the whites and mix soy flour with walnuts and coconut. Throughout the mixing process, use care not to break whites down substantially. Fold all this together and pile mixture, into 12 muffin cups sprayed with Pam.

Bake at 350°F for 15 min until tops of muffins are browned, reduce to 325°F and bake an additional 15 minutes. Cool and frost with tropical cream cheese frosting below. 

Tropical Cream Cheese Frosting Ingredients:
4 oz. low fat cream cheese
1/4 cup whipping cream
1/2 teaspoon orange extract
1 teaspoon banana extract
1 teaspoon pineapple extract
4 packets Splenda
1 drop red food coloring
3 drops yellow food coloring

Whip all ingredients together and frost muffins! Optionally, you can sprinkle a small bit of additional coconut or walnut pieces on top of each frosted muffin.

Makes 12 muffins. 4 carbs per muffin, frosted.

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