Anyone ever try to make high protein muffins? - high protein muffin recipes
I've never tried to "products" healthy bakery, everyone knows, recipes, which have proved? Not only am I worried about the taste but also texture, I can not dry, crumbly muffins.
I'm looking for high protein - low fat - low calorie - high fiber recipes range. The recipe does not have to be low at all, of course, but I want to meet the needs of different people
High Protein Muffin Recipes Anyone Ever Try To Make High Protein Muffins?
2 comments:
Yes, I did when I saw my blood sugar levels closely, were high at the time. Most recipes were not so great. Just to say the least. These included from Recipezaar and I really very good.
Surprise Lemon Blueberry Muffins
Recipe for 9 servings
Ingredients
3 eggs
3 tablespoons oil
Cream 1 / 4 cup heavy
1 1 / 4 cups whey protein powder vanilla
2 v. tea baking powder
1 / sweetener-3-Cup low calorie
Cinnamon 1 / 4 c. Tea
1 tablespoon lemon zest
1 / 2 teaspoon orange zest
Blueberries 1 / 2 cup
3 ounces cream cheese, children, 9
A Teflon cooking spray
Arrival
1 oven to 375 degrees. Cans of Line 9 muffin tins with paper cups or spray with Teflon-s. pray Mix eggs, oil and cream and stir well to mix type. Add the whey powder, baking powder, Splenda, cinnamon, lemon peel and orange peel.
Stir until combined 2nd Not more than stir or muffins will be tough. Time in blueberries carefully.
3 Place 1 / 2 batter into prepared pans. Place a cube of cheese in the center of each. Fill with remaining batter, so that the mass completely safe in and around cubes of cream cheese.
4 preheated oven at 375 degrees for 8 to 10 minutes or until muffins spring back to touch and do not look moist on top. Serve hot.
5 Makes 9 muffins.
Calories 148
Calories from Fat 107 (72%)
Amount Per Serving% DV
12.0 g total fat 18%
Saturated fat 4.8 g 23%
Simply unsaturated Fg to 4.2
2.1 g polyunsaturated fatty acids
Trans Fat 0.0g
Cholesterol 89mg 29%
Sodium 134mg 5%
Potassium 46mg 1%
Carbohydrates 7.7 g 2%
Dietary fiber 0.3 g 1%
Sugars 6.0g
Protein 3.2g 6%
This is a recipe for biscuits breakfast, I saw on the Food Network. I know this is not muffins, but it is delicious.
Breakfast Biscuits
3 / 4 cup of wheat flour dough
1 / 2 cup all-purpose flour
1 / 2 teaspoon baking powder
1 teaspoon cinnamon
1 / 2 teaspoon nutmeg
Salt 1 / 4 teaspoon tea
2 tablespoons butter
1 / 4 cup canola oil
Sugar 1 / 4 cup dark brown
3 tablespoons granulated sugar
1 egg
1 / 4 cup polluted (1 small glass) Carrot Food
1 teaspoon vanilla extract tea
1 / 2 cup rolled oats
1 / 2 cup bran cereal flakes
1 / 3 cup raisins
1 / 3 cup walnut pieces, lightly toasted in a dry chopped 2 minutes until fragrant and cup
Place rack in the center of the oven and preheat the ovento 350 degrees F.
Flour, baking powder, cinnamon, nutmeg and salt in medium bowl. Combine butter, oil and sugar in a bowl of stand mixer and mix at high speed, scraping sides if necessary, until the sugar has dissolved and the mixture is light in color, about 1 minute. Egg, carrot puree and vanilla and beat another 30 seconds. Add flour mixture and beat another 30 seconds. Add oats, oatmeal, raisins and nuts and mix at low speed just so much more success. Mass is slightly sticky and less coherent than the traditional cookie dough. Line a large baking tray and line with greaseproof paper. Use 3 to 4 tablespoons of dough forms a ball, and on baking sheet. Repeat with remaining dough, so that about 3 cm between the cookies. Wet handsand use the palm of cookies about 1/4-inch thick flat. Bake 12 minutes, until fragrant cookies, but still soft. Let cookies cool slightly, then leave to cool completely release in a rack.
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