Pumpkin Seed Muffins

    Makes 1 muffin

    Pumpkin seeds are a surprising ingredient in this muffin! You can find pumpkin seeds, sometimes labeled pepitas, in the international food isle in grocery stores. These are not the same variety as pumpkin seeds from jack-o-lantern pumpkins; they have a green color and a skinny, oblong shape.

    11 g egg whites, whipped into stiff peaks

    6g pumpkin seeds, dried, ground into “flour”

    5g mayonnaise, Hellmann’s

    5g coconut oil, melted

    3g calorie-free sweetener, Truvia

    0.1 g baking powder

    4g European-style butter, room temperature for serving

    Preheat the oven to 350°F. Measure all ingredients on a gram scale. Fold the pumpkin seeds, mayonnaise, coconut oil, Truvia, and baking powder into the egg whites. Mix well to combine and pour the mixture into a silicone baking cup. Bake in the oven for 15 minutes or until the muffin is cooked thoroughly.