stephaniewicked
04-12-2009, 03:08 PM
So it's not super high in protein, nor is it keto-friendly, but hopefully someone will appreciate me sharing this one, lol. I split one with the BF after I made them last night and had another half this morning. I'm waiting to have another one before my workout later and then hoping to give the rest away at work tomorrow because they are too good and too tempting for me to keep around at home!
1 3/4 cups white whole wheat flour (oats)
1/4 cup Splenda
1/8 cup Splenda brown sugar (splenda)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter (all natural)
1/4 cup egg substitute (egg whites)
2 tablespoons light butter, melted (light butter substitute)
1 teaspoon vanilla extract
1/4 cup strawberry jam (SF jelly/jam)
Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flour, Splenda, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Line a 12-muffin tin with muffin/cupcake liners. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400°F for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack. Yields: 12 servings
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I substituted from the original recipe with the items in paranthesis to make it somewhat more diet-friendly. They're very light... awesome little snack!
Nutritional Info Per Muffin (very rough estimate - doesn't include splenda):
Cals - 117.3
Fat - 4.5g
Carbs - 15.8g
Protein - 4.7g
1 3/4 cups white whole wheat flour (oats)
1/4 cup Splenda
1/8 cup Splenda brown sugar (splenda)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter (all natural)
1/4 cup egg substitute (egg whites)
2 tablespoons light butter, melted (light butter substitute)
1 teaspoon vanilla extract
1/4 cup strawberry jam (SF jelly/jam)
Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flour, Splenda, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Line a 12-muffin tin with muffin/cupcake liners. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400°F for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack. Yields: 12 servings
--
I substituted from the original recipe with the items in paranthesis to make it somewhat more diet-friendly. They're very light... awesome little snack!
Nutritional Info Per Muffin (very rough estimate - doesn't include splenda):
Cals - 117.3
Fat - 4.5g
Carbs - 15.8g
Protein - 4.7g