Lemon Poppy "Bread"/Muffins
Source of Recipe
Kira53
List of Ingredients
8 egg whites
1/2 cup ground dry oats
1 cup cooked cold oatmeal
16 packets Splenda
2 rounded tsp. Featherweight baking powder or (1 rounded tsp. baking powder*)
1 tsp. lemon extract flavoring (orange flavoring could be used)
1 Tbs. Poppy Seeds (more or less)
Yellow food coloring (optional) Recipe
Preheat oven to 350 degrees. Beat egg whites until stiff. Fold in cooked oatmeal and extract. Fold in dry ingredients. If you want to get really creative, then add a few drops of yellow food coloring and add some lemon zest to the batter for extra lemon flavor. Sometimes I add a little butter flavor liquid extract. I like mine sweet; reduce the Splenda if you don't.
Pour into non-stick loaf pan. Bake for 45-50 minutes. Let cool in the oven before removing from the pan. Cut into 4 pieces. Each piece counts as 2oz. protein A and 1/2 cup carb B. Store in refigerator. Can be frozen.
You can use the same recipe to make muffins.
I would Preheat oven 400. Divide into eight nonstick muffin tin cups. Sprinkle tops with additional Splenda if desired. Bake for 13-14 minutes. Let cool a few minutes before removing.
Two muffins count as 2oz. protein A and 1/2 cup carb B.
*Baking Powder has sodium in it; Featherweight Baking Powder has no sodium but you need twice as much. I often use a little of each.
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