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Recipe Category: Muffins
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Ingredients
- 2/3 cup wheat bran
- 3/4 cup plus
- 2 tablespoons (105 g) vanilla whey protein powder
- 2 tablespoons (13 g) vital wheat gluten
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup (6 g) Splenda
- 1/2 teaspoon cinnamon
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
- 1 cup (240 ml) buttermilk
- 1 egg
- 3 tablespoons (45 ml) oil
- 1 tablespoon (15 ml) blackstrap molasses
Method
- Preheat the oven to 350°F (180°C, or gas mark 4)
- In a mixing bowl, combine the wheat bran, protein powder, wheat gluten, salt, baking soda, Splenda, cinnamon, and nuts and stir until well combined
- In a measuring cup, stir together the buttermilk, egg, oil, and molasses
- Spray 10 cups of a muffin tin well with nonstick cooking spray
- Give the wet ingredients one last stir and pour them into the dry ingredients
- With a spoon, stir just long enough to moisten all the dry ingredients
- Do not over-mix! The batter should look rough, and a few lumps are fine
- Spoon the batter into the prepared muffin cups, dividing the mixture evenly (the muffin cups should be about 2/3 full)
- Bake for 20 to 25 minutes and then turn the muffins out of the muffin cups onto a wire rack to cool
Makes 10 muffins
- Each with 13 carbohydrates and 6 grams of fiber, for a total of 7 grams of usable carbs and 9 grams of protein
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