Sesame Sour Cream Muffins
Source Dr. Atkins' Quick & Easy New Diet Cookbook
March 03, 2005
Total carbohydrates: 15 grams
Per serving: 3.8 grams per muffin
Makes 4 muffins
Ingredients
¼ cup tofu or soy flour (available at natural-food stores)
¼ cup ground sesame seeds
3 tablespoons sour cream
2 tablespoons butter, melted
½ teaspoon baking powder
2 large eggs, lightly beaten
Instructions
Preheat oven to 350 degrees F. Generously butter 4 ½-cup muffin tins.
Combine the flour, sesame seeds, sour cream, melted butter, baking powder, and eggs in a food processor for 2 to 3 minutes, or until smooth. Divide the batter evenly among the 4 muffin tins, filling each about half full. Fill the 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.
