iamfirmin
August 7th, 2007, 06:24 AM
Sweet Potato Muffins
1Cup High Low - low carb Cereal (least amount of carbs you can find)
6 scoops whey protein powder (100g)
4 C Cooked sweet potatoes (mashed)
2 egg whites
1 ½ TSP. Baking Powder
2 TBSP. Natural Peanut Butter (i us peanut power butter)
2 TBSP. Flaxseed Meal
¼ - 1/3 C Splenda or Stevia
½ TSP. Cinnamon
1/8 TSP. Nutmeg
(I USE 4 TABLESPOON OF PB)
Directions:
Preheat oven to 375 degrees.
Sweet potatoes can be cooked in a variety of ways, (pressure cooked, baked, boiled, etc.). Pressure cooking or boiling works best for this recipe and saves time. Peel and boil for approx. 30 minutes or peel and pressure cook according to your pressure cooker’s directions, (approx. 8-10 minutes on high pressure).
Grind bran flakes in food processor or blender….or can be ground by hand using a plastic bag and food mallet. In large bowl, combine all ingredients and mix well on low speed using either stand mixer or hand mixer. Approximately 3 minutes. Mixture should be wet but still hold together. Spray muffin pans well with butter-flavored cooking spray, then scoop muffin mixture into pan, leaving about ½” at the top of each muffin cup. Smooth out muffin tops with a small spatula or spoon. Bake muffins at 375 for about 20 minutes if using a 12-cup muffin pan, or about 29 minutes if using a 6-cup muffin pan. Times will vary depending on oven and pan used. Muffins should be firm and lightly crusted on top when done. These muffins are moist and need to be kept refrigerated to stay well. Batch will make approx. 10 muffins if using a 6-cup muffin pan.
I use polander spenda jelly on top .. gawd its goood!!!:eat:
Nutritional values (based on using 6-cup muffin pan …approx.)
Per muffin: CALORIES 85
PROTEIN 6.3
FAT .4
CARB 11
FIBER 1.8
1Cup High Low - low carb Cereal (least amount of carbs you can find)
6 scoops whey protein powder (100g)
4 C Cooked sweet potatoes (mashed)
2 egg whites
1 ½ TSP. Baking Powder
2 TBSP. Natural Peanut Butter (i us peanut power butter)
2 TBSP. Flaxseed Meal
¼ - 1/3 C Splenda or Stevia
½ TSP. Cinnamon
1/8 TSP. Nutmeg
(I USE 4 TABLESPOON OF PB)
Directions:
Preheat oven to 375 degrees.
Sweet potatoes can be cooked in a variety of ways, (pressure cooked, baked, boiled, etc.). Pressure cooking or boiling works best for this recipe and saves time. Peel and boil for approx. 30 minutes or peel and pressure cook according to your pressure cooker’s directions, (approx. 8-10 minutes on high pressure).
Grind bran flakes in food processor or blender….or can be ground by hand using a plastic bag and food mallet. In large bowl, combine all ingredients and mix well on low speed using either stand mixer or hand mixer. Approximately 3 minutes. Mixture should be wet but still hold together. Spray muffin pans well with butter-flavored cooking spray, then scoop muffin mixture into pan, leaving about ½” at the top of each muffin cup. Smooth out muffin tops with a small spatula or spoon. Bake muffins at 375 for about 20 minutes if using a 12-cup muffin pan, or about 29 minutes if using a 6-cup muffin pan. Times will vary depending on oven and pan used. Muffins should be firm and lightly crusted on top when done. These muffins are moist and need to be kept refrigerated to stay well. Batch will make approx. 10 muffins if using a 6-cup muffin pan.
I use polander spenda jelly on top .. gawd its goood!!!:eat:
Nutritional values (based on using 6-cup muffin pan …approx.)
Per muffin: CALORIES 85
PROTEIN 6.3
FAT .4
CARB 11
FIBER 1.8