Rachel's Muffins
Source of Recipe
Rachel
List of Ingredients
12 egg whites, whipped stiff
1 tsp vanilla
1/4 cup Splenda
Dash baking powder
3 cups of oatmeal (measured and then ground to coarse flour)
1 tsp orange extract (optional but SOOOOO good with every type of muffing I�ve made so far)
Cinnamon to taste (or pumpkin pie spice or allspice or nutmeg or ginger or all of the above)
1/2 can pure pumpkin (or 3 apples chopped or 3 mashed brown bananas or 1 1/2 cup blueberries or 1 1/2 cup mixed berries)Recipe
Fold all ingredients into stiff eggs. Makes 12 muffins. Cook at 375 for 15 minutes (or so� wetter varieties take a bit longer).
If you use muffin papers� let them cool in the pan and build up moisture on the papers, then refrigerate or freeze them before you take the papers off.
Arlene�s note: In general, I find that if I keep my muffins in the fridge they stay moist and fresh for longer! 2 muffins yield 2 oz. of protein A, 1/2 cup of carb B and 1/2 cup fruit, if you add it. If you use the pumpkin and omit the fruit, then you can have these when you can�t have a fruit with a carb.
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