Tuesday, February 2, 2010
At it again......... Muffin Makin'
Carmel Nut Protein Muffins
•3 tbsp liquid egg whites and one egg beaten
•1/2 cup water
•1/2 cup unsweetened vanilla almond milk (or regular milk)
•1 serving (31grams) of BIOCHEM Carmel Swirl 100% whey protein powder
•1/3 cup flaxmeal or ground flax seeds
•1/3 cup almond meal
•1/2 cup coconut flour
•3 Tbsp Apple Butter or 1/4 cup apple sauce
•1 tsp baking powder
•3 tsp cinnamon
•2 stevia packet
•1 tbsp Agave Nectar
• Crushed almonds and chopped organic dried apple
• Cinnamon sugar
1.Preheat oven to 350 degrees. Spray a muffin tin with nonstick baking spray set aside.
2.Mix liquid ingredients together, then mix in dry ingredients.
3.Pour into muffin tins, bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
4. Once out of the oven, cut a slit in the middle of each muffin, fill with honey and then cover with nuts/dried apple mix and sprinkle with cinnamon sugar.
Sorry guys, didn't even want to try to calculate the exact nutrition, but it does have about 100-120 calories and 8-9 grams of protein or so. Similar to the pumpkin protein muffins.
ON ANOTHER NOTE....................................
These Tortillas are FABULOUS. Found them at our local grocery store on sale. At first I thought they were uncooked flour tortillas but ACTUALLY they are gluten free, lactose free, casein free, and peanut free yummy gooey flour tortillas. James and I were in heaven. We decided to have quesadillas for lunch and they melted in our mouth. It was good to feel like we were eating real flour tortillas! Check out the stats below and all the other goodie gluten free products they carry at www.frenchmeadow.com.
Made with rice flour and tapioca starch, these tortillas are so good, you won’t miss the wheat. They’re perfect for sandwich wraps, quesadillas, breakfast burritos, and homemade tortilla chips. Gluten-Free Tortillas have zero grams of trans fat per serving, and are certified by the Gluten-Free Certification Organization (GFCO), a program of the Gluten Intolerance Group®.
Pretty good, eh?
Okay, that's it for me.