High Protein Lunch Nut Cupcakes

1. pre heat oven to 350.

2. put 10 papers into cupcake tin.

3. beat egg whites until stiff, but not dry.

4. cream sugar and margarine together.

5. mix flours, nuts and spices and baking powder together.

6. alternately mix the butter mixture with the flour mixture and the milk and lemon mixture.

7. DO NOT OVER MIX.

8. fold in the egg whites.

9. spoon into cupcake tin and bake.

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Nutrient	Quantity
Total fats	85.1513 g
Protein	19.8729 g
Carbohydrates	145.7332 g
Energy	1377.598 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1246 g
Water	101.706 g
Aspartic acid	1.9036 g
Calcium, Ca	693.825 mg
Lutein + zeaxanthin	121.1875 g
Fiber, total dietary	10.8449 g
Carotene, beta	361.4335 g
Niacin	3.4391 mg
Vitamin A, RAE	463.17 g
Arginine	1.9133 g
Riboflavin	0.3166 mg
Tocopherol, beta	0.2588 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.0864 g
Glutamic acid	4.6228 g
Stigmasterol	0.575 mg
Sodium, Na	1553.8525 mg
Fatty acids, total saturated 16:1 undifferentiated	0.201 g
Total lipid (fat)	85.1513 g
Manganese, Mn	5.5491 mg
Fructose	0.223 g
Proline	1.3211 g
Fatty acids, total saturated 16:0	7.7001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	102.7705 g
Choline, total	75.3929 mg
Sugars, total	107.2295 g
Serine	0.9561 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	4.7452 g
Vitamin B-6	0.5723 mg
Selenium, Se	24.6392 g
Ash	10.3879 g
Fatty acids, total saturated 18:1 undifferentiated	48.9883 g
Pantothenic acid	1.2436 mg
Phenylalanine	0.8878 g
Beta-sitosterol	58.65 mg
Copper, Cu	1.5498 mg
Betaine	22.718 mg
Thiamin	0.6444 mg
Retinol	433.152 g
Methionine	0.2777 g
Iron, Fe	6.5362 mg
Carbohydrate, by difference	145.7332 g
Phosphorus, P	588.243 mg
Folate, total	133.085 g
Tocopherol, gamma	0.5788 mg
Alanine	0.8363 g
Valine	0.8785 g
Fatty acids, total saturated 18:2 undifferentiated	17.3243 g
Glycine	0.8467 g
Carotene, alpha	1.725 g
Glucose (dextrose)	0.1912 g
Fatty acids, total saturated 14:0	0.3704 g
Zinc, Zn	2.8308 mg
Isoleucine	0.7421 g
Fatty acids, total saturated 12:0	0.0043 g
Fatty acids, total polyunsaturated	18.6937 g
Fatty acids, total saturated 14:1	0.0003 g
Tocotrienol, gamma	0.009 mg
Fatty acids, total polyunsaturated 17:1	0.0081 g
Leucine	1.3711 g
Tocotrienol, alpha	0.09 mg
Vitamin A, IU	2048.575 IU
Folate, DFE	133.085 g
Tryptophan	0.253 g
Vitamin C, total ascorbic acid	9.8801 mg
Phytosterols	83.486 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.0586 g
Campesterol	4.025 mg
Starch	17.607 g
Tyrosine	0.5216 g
Vitamin B-12	0.0564 g
Vitamin K (phylloquinone)	18.445 g
Fatty acids, total saturated	12.8894 g
Histidine	0.5147 g
Fatty acids, total monounsaturated	49.3441 g
Threonine	0.6614 g
Folate, food	133.085 g
Cryptoxanthin, beta	1.336 g
Vitamin E (alpha-tocopherol)	10.9184 mg
Magnesium, Mg	211.105 mg
Lysine	0.7327 g
Potassium, K	942.6055 mg
Cystine	0.3041 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	402.99	100.798	0
Salt	1 pinch	0	0	0
Baking powder	2 teaspoons	4.876	2.5484	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Cinnamon	1 teaspoon	0	0	0
Nutmeg	0.5 teaspoon	5.775	0.5422	0.3994
Cardamom	0.5 teaspoon	3.11	0.6847	0.067
Wheat Flour	0.25 cup	102	21.591	0.75
margarine	0.25 cup	405.516	0.5076	45.402
soymilk	0.33 cup	43.74	5.0868	1.4175
soy flour	2 tablespoons	45.136	3.3197	2.1476
nut hazelnut	0.5 cup	361.1	9.6025	34.9312
stiffly egg white	4	0	0	0