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    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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