TLC: Trust, Love, Consistency

After reading Kek’s blog the other day with pruffin’s made from tofu I felt inspired to give my own recipe a go. The only problem is it had to fit into my meal plan. Luckily, my meal plan has this strange meal, protein jelly and 250g greens. Protein jelly is what happens when you mix whey with low-joule Jello, apparently. I’d just been mixing my whey with silken tofu instead of jelly to avoid the AS but the baking bug got the better of me and I rose to the challenge of a no-fat, no-starchies muffin. The tofu is the secret, as it provides softness and ‘crumb’ where normal protein powder baking turns to rocks. The other trick I used is Xtend as my sweetner, 2 scoops has arguable neglegable calories and all those aminos have gotta be good for me!

serves 4

Ingredients

• 2 egg whites
• 90g (3 scoops) Vanilla protein powder (I used Vital Strength, Ripped)
• 300g silken (soft) tofu
• 13g (2 scoops) lemonade Xtend (or sub splenda and some lemon-rind)
• 1 teaspoon poppy seeds (or more)
• 1/3 teaspoon baking powder
• 2 tablespoons (12g) psyllium husks
• a generous pinch of salt
• 400g zucchini, shredded

Process

1. Preheat the oven to 180ºC/350ºF
2. Whisk the tofu until smooth, then gently whisk in the egg whites and Xtend.
3. Stir in the protein powder, baking powder, psyllium husks, salt and poppy seeds until the mixture is just combined.
4. Fold in the zucchini until mixed through evenly
5. Divide mixture amongst 4 greased (silicon) Texas muffin molds and bake for 20 minutes or until dark golden on top
6. Remove from oven and allow to cool for 15 minutes before icing (optional)
   • icing
     • 1 tablespoon vanilla protien powder
     • 1/2 teaspoon Lemonade Xtend
     • 1 teaspoon warm water

     Blend ingredients to a thick paste, adding more water if required, spread over muffins and sprinkle with more poppyseeds if desired

These muffins are great reheated to luke-warm, 25 seconds in the microwave is perfect

The numbers (without icing)

163 Calories
2.5g fat (.2g saturated)
11g carbs, 4.2g fibre, 3.8g sugar
25g protein

This entry was posted on Sunday, August 31st, 2008 at 5:56 pm and is filed under recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.