Directions:
- Spray the sides and bottoms of 16 silicone muffin pans and place the pans on flat baking sheets to support them.
- Mix 1 T Splenda with the flax seed meal and divide the mixture between the muffin tins. Shake the pans to evenly coat the bottom of each cup.
- In a food processor blend all the other ingredients and pour evenly into the muffin pans. Fill the cups to within 1/4 inch of the top; these will puff up a bit but fall as they cool.
- Bake at 350 for 35-40 minutes. Cool completely before removing them from the pans. Chill or freeze as needed.
- This may make more or less, depending on the size of your muffin pans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.74 Kcal (1280 kJ) | ||
| Calories from fat | 171.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.1g | 29% | |
|---|---|---|---|
| Cholesterol | 180.93mg | 60% | |
| Sodium | 560.42mg | 23% | |
| Potassium | 258.04mg | 5% | |
| Total Carbs | 15.65g | 5% | |
| Sugars | 5.15g | 21% | |
| Dietary Fiber | 9.23g | 37% | |
| Protein | 17.14g | 34% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 3.3mg | 18% | |
| Calcium | 233mg | 23% | |
| Amount Per 100 g | |||
| Calories | 178.44 Kcal (747 kJ) | ||
| Calories from fat | 100.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.15g | 29% | |
|---|---|---|---|
| Cholesterol | 105.6mg | 60% | |
| Sodium | 327.08mg | 23% | |
| Potassium | 150.6mg | 5% | |
| Total Carbs | 9.13g | 5% | |
| Sugars | 3.01g | 21% | |
| Dietary Fiber | 5.38g | 37% | |
| Protein | 10.01g | 34% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 1.9mg | 18% | |
| Calcium | 136mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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