Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Monday, October 17
Muffin Recovery
After botching horribly a whole tray of muffins, I decided to try again. This time I would use the correct ingredients, rather than making a counter-intuitive substitution like the first time, in which I effectively made a batch of muffins with the liquid equivalent of 30 egg whites - doh! A lower baking temperature also helped keep moisture in - I may even go lower next time.
Success!
Upon baking, cooling, freezing, then nuking to re-warm they lost some moisture. I may experiment with the formula below to help them stay yummy even after the freezer abuse. The blueberries survived the nuking with just a little leakage, and overall the flavor was sweet, full of spices, and branny. If you actually like the taste of bran (as I do), these muffins should be a hit.
Blueberry Bran Muffins (adapted from John Berardi's oatmeal recipes)
(makes 12)
• 1 cup oat bran
• ½ cup flax meal
• 4 scoops whey or soy protein powder, flavor of your choice (chocolate is nice)
• 1 cup frozen blueberries, whole, unsweetened (or 100 calories worth of other frozen chopped up fruit)
• 1 cup granulated Splenda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3 jumbo egg whites (or 1/3c egg beaters)
• 1 teaspoon maple extract or powder
• 2/3 cup water (scant)
Instructions:
Mix the dry ingredients together in a large bowl, then add the egg whites, extract, and water. Stir until mixed well. Scoop into a muffin pan coated with cooking spray. Bake at 275 degrees for 15-20 minutes. (trial #1 at 325 deg for 20 min was too dried out)
NOTE: DO NOT USE EGG PROTEIN. You have been warned. Whey and/or soy is best, despite the heat issues with whey.
Nutrition:
• K/cal: 99 (30c/45p/25f ratio)
• Fat: 3.0 g (.3s, .6m, 1.7p, 1100mg O-3)
• Carbs: 10.4g (3.5 fiber)
• Protein: 11.1 g
Time posted: 10:48 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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