Butter Rum Muffins Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1/4 cup tofu -- or soy flour
1/4 cup sesame seeds -- ground
1/4 cup soy flour -- or whey or soy protein isolate
2 large eggs -- lightly beaten
3 tablespoons sour cream
1 tablespoon butter -- softened
1 teaspoon rum -- or essence
3 tablespoons Splenda
1 1/2 teaspoon vanilla extract
1/2 teaspoon baking powder

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Directions:

Preheat oven to 350 F (180 C). Generously butter four 1/2 cup muffin tins. Combine the flour, sesame seeds, whey protein, eggs, sour cream, butter, rum, sweetener, vanilla, and baking powder in a food processor and process for 2 to 3 minutes, or until smooth. Divide the batter evenly among 4 muffin tins, filling each about half full, and fill empty muffin tins with water. Bake for 20 to 25 minutes, or until a tester comes out clean. Let the muffins cool in the tins for 5 minutes, then turn them out onto a rack to cool completely.

This recipe from CDKitchen for Butter Rum Muffins serves/makes 4