| This recipe is liked by 2 person(s). |
Chocolate Cherry Muffins
Nb persons: 1
Yield: 1/2
Preparation time:
Total time:
Source:
| Dry: | |
| 1 1/3 cups | oat flour |
| 4 (1 ounce) | scoops chocolate flavored whey protein, (amount providing 84 grams protein), scant 1 cup |
| 2 1/4 teaspoons | pumpkin or apple pie spice |
| 1 tablespoon | non-aluminum baking powder |
| 1 tablespoon | grated orange rind, (optional) |
| Wet: | |
| 4 whole or 8 whites | 4 whole eggs or 8 egg whites |
| Two tablespoons and two teaspoons fructose powder or syrup | |
| 2/3 cup | applesauce |
| 5 1/3 teaspoons | canola oil |
| 1 cup | frozen pitted sweet cherries, coarsely chopped |
Instructions:
Preheat oven to 350 degrees F. Spray 12 muffin tins with non-stick spray and set aside. Sift dry ingredients into 1 1/2 quart mixing bowl, adding orange rind if desired. Stir; set aside. Combine all wet ingredients in blender except the cherries. Cover and process until smooth, stopping to scrape down sides. Or, whisk in mixing bowl. Add wet ingredients to dry ingredients. Stir until evenly mixed, scraping bottom of bowl to incorporate flour and remove lumps. Do not over-mix. Gently fold in cherries. Spoon batter into 12 muffin cups, evenly distributing it. Bake in preheated oven until firm to the touch, golden on top and around the edges, and a tooth pick inserted into the center comes out clean, about for 20 to 24 minutes. Allow to cool, then run a knife around edges to release muffins. Cover and refrigerate. Use within one week or freeze.
Variations
Divide batter between 16 muffin tins, filling any empty tins with water. Bake for 12 to 15 minutes or until muffins test done. Each muffin will contain 1 protein, 1 carb, and 1 fat blockâperfect for snacks.
Use plain or vanilla whey protein powder instead of chocolate and substitute 1 cup fresh or 1 1/3 cup frozen blueberries for the cherries.
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