Here are two muffin recipes I make - one sweet, one savory. They are my variations of recipes I found online, so the yield amounts are a bit odd.
Banana Nut Protein Muffins
1 cup flour (I use 1/2 white 1/2 wheat)
6 tablespoons protein powder (I use MLO Super High Protein Powder)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons natural unsweetened applesauce
1/4 cup plain Greek yogurt
1 teaspoon vanilla extract
2 very ripe bananas, mashed (1 cup)
1/4 C. walnut pieces
2 teaspoons assorted baking spices (I use 1/2 tsp. Penzey’s baking spice, 1/2 tsp. cinnamon, 1/4 each of nutmeg, ginger, cloves, allspice)
Preheat oven to 350 degrees F. Line muffin tin with paper liners.
Stir flour, protein powder, baking soda, baking powder and salt together in a bowl; set aside.
Combine egg, applesauce, yogurt and vanilla and beat well in a medium mixing bowl. Beat in the bananas, walnuts, and spices.
Add flour mixture to banana mixture and stir just until mixed – batter will be thick. Fill 9 muffin cups nearly full. Bake for 20 minutes, or until a wooden pick inserted in center comes out clean.
These are NOT super sweet but I think they are very flavorful.
Calories 134.2
Total Fat 3.1 g
Total Carbohydrate 17.6 g
Protein 9.5 g
Ham & Swiss Breakfast Muffins
3/4 cup flour (I use 1/2 white 1/2 wheat)
1/4 cup steel cut oats
3 tablespoons protein powder (I use MLO Super High Protein Powder)
1/2 tablespoon baking powder
3 large eggs
2 tablespoons natural unsweetened applesauce
1/3 cup finely chopped ham
1/3 cup grated Swiss cheese
1 teaspoon Dijon mustard
1 tablespoon parsley
1 teaspoon tarragon
1/2 teaspoon Penzey’s Mural of Flavor spice blend
Fresh ground black pepper
Preheat oven to 350 degrees. Line muffin tin with paper liners.
Mix the flour, oats, protein powder, and baking powder; set aside.
In another bowl, beat together the eggs and applesauce. Stir in ham, cheese, mustard, and spice.
Fold the ham and cheese mixture into the flour mixture.
Divide the batter among 8 muffin cups, about three-fourths full. Bake for 20 minutes, or until a wooden pick inserted in center comes out clean.
Calories 134.9
Total Fat 3.9 g
Total Carbohydrate 14.5 g
Protein 9.9 g
Last edited by Rochester; 08-24-2010 at 09:44 PM.
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