MUSCLE MUFFINS
Do you like muffins but don’t like the fat/sugar content. These muffins are for you! I’m a bodybuilder looking for complex carbs and foods rich in nutrients. Here are muffins to put on muscle.*
Dry:
1 1/2 C Grain flour (millet, rice, quinoa, etc.–a mix of at least 2)
1 1/2 C Bean flour (sorghum, soy, garbanzo, etc.–a mix of at least 2)
1/2 C Tapioca flour
1 tsp Baking soda
1 Tb Baking powder
1/2 tsp Salt
1/2 C Granulated Splenda (or 12 packets of Splenda sweetener)
Wet:
2 Whole eggs
2 Egg whites
1 C Cottage Cheese—fat free
1 C Fruit puree (like applesauce)
2 tsp Vanilla
Optional:
Nuts, nutmeg, cinnamon, raisins, chopped apple or other fruit, orange peel. etc.
Pre-heat oven to 375.
Prepare muffin tins with paper cupcake wrappers or spray with olive oil.
In a large bowl whisk together dry ingredients.
In the blender, blend eggs, egg whites, puree, vanilla.
Add cottage cheese for just a quick spin in the blender.
Pour wet ingredients into the dry ingredients and stir until it is all incorporated.
Stir in any optional ingredients.
Fill tins 1/2 to 2/3 full (should make about 24 muffins).
Bake 15 minutes or until brown on top and done in the center.
My daughter, also celiac and mother to several small children, makes a large container of just the dry ingredients–enough for several batches. Then she measures out just what she needs for a given meal and adds the wet ingredients. “By the time the oven’s hot, the batter’s ready to bake.”
*If you are not celiac or needing to stay gluten-free, go ahead and use regular brown flour for the grain flour and oats for the bean flour–enough to make 3 1/2 cups of flour, leaving out the tapioca flour altogether. You’re missing out, though, if you haven’t at least tried some of these great alternative flours.
