Archive for the ‘Muffins-Breads (Quick or otherwise!)’ Category

Oat-pro12smWM

OATMEAL-PRO BREAKFAST BARS

I remade a classic Oatmeal Cookie recipe into a protein breakfast bar that is full of fiber and other tasty things, just right to keep you going til lunch.  Yes, it’s high in carbs, but they are the stick-to-your-ribs type and should give you a slow burn to keep you from crashing mid-morning.  Kids will love these, too.  They freeze great – wrap individually – throw one at them as they rush out the door.  These are not low calorie, but definitely better than a Pop-Tart or Toaster Strudel…and your house will smell like Heaven for a few hours.  Never a bad thing. 

The add-ins are endless, too.  Any and all chopped nuts, no sugar added dried fruit, coconut, or if you’re feeling extra sweet go with some mini chocolate chips or toffee bits.  Yes, I went there…maybe.  Yes, yes I did.

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Printable Recipe

 

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3/4 cup butter, softened (1 1/2 cubes)

1/2 cup peanut butter

1 cup Whey Low Gold, packed (see note*)

3/4 cup Whey Low Granular (see note*)

2 eggs

3 tablespoons water

2 teaspoons vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 3/4 cups flour

2 scoops vanilla protein powder (approx 1/3 of a cup is standard scoop size)

3 cups old-fashioned oatmeal

1 cup chopped nuts (peanuts, pecans, walnuts…whatever)

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Preheat oven to 325 degrees.  Spray an 11 x 15 baking pan with vegetable cooking spray and, if you have it, line with parchment paper.  Set aside.

In a large bowl (or mixer bowl) cream together the butter, peanut butter, Gold, and Granular until well mixed.  Whip in the eggs, water, vanilla, baking powder, baking soda, salt, and cinnamon until fluffy.  Stir in the flour and protein powder JUST until moistened.  Stir in the oatmeal and nuts until mixed through.

Spread (wet fingers worked best for me) evenly into the prepared pan and bake for 15 minutes.  COVER LOOSELY WITH FOIL (the Whey Low gets dark faster than regular sugar) and bake for another 15 minutes, or until fairly set.  (They will still “give” a little bit…not be firm like a cake.)  Run a knife around the edges and allow  to cool completely.  Remove from pan, if you’ve used paper, and cut into desired size bars.  Makes 20-25 bars.

20 bars
Per Serving: Calories 241; Protein 11 g; Fat 15 g; Carbs 30 g; Fiber 4 g; (NET CARBS 26 g); Sugar 15 g; Sodium 141 mg

25 bars
Per Serving: Calores 193; Protein 9 g; Fat 12 g; Carbs 24 g; Fiber 3 g; (NET CARBS 21 g); Sugar 12 g; Sodium 113 mg

*NOTE: I use Whey Low since it is slower to digest and doesn’t spike my blood sugar.  I’ve had gastric bypass and this doesn’t make me ill.  REGULAR brown and granulated sugar would work beautifully, also, but would change the stats, slightly.

(I use Accu-Chef to figure my stats.)

Oat-pro29smWM

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RED VELVET WAFFLES

Cream Cheese Whipped Cream “Frosting”

Valentine’s Breakfast for a special someone?  Perfect.  Lazy Sunday morning for those you love all year?  Amazing gesture!

These are gorgeous and have the familiar red velvet flavor that’s coveted.  A hint of cocoa, slightly sweet…and a fun deep red that makes them seem more work than they are!  I topped them with a traditional cream cheese-whipped cream “frosting”, and a drizzle of syrup.   

No matter when you make them, or who you make them for…you’ll be loved in return!

I also think this batter would work as pancakes, if you don’t have a waffle maker…might as well give it a shot! 

(These are not low carb…simply low in sugar.  But for a special day, we’ll live through it!)

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Waffles:

1 1/2 cups cake flour

1/4 cup unsweetened cocoa powder

1/4 cup Whey Low Granular (Splenda or sugar)

1/2 teaspoon salt

2 teaspoons baking powder

1 1/2 cup skim or 2% milk  (if making into pancakes reduce to 1 1/4 cup)

3 eggs, separated

6 tablespoons melted butter

1 tablespoon red food coloring

1 teaspoon vanilla

1 teaspoon cider vinegar

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In a large bowl whisk together the cake flour, cocoa powder, Splenda (sugar), salt, and baking powder.  Set aside.

In a medium bowl whisk together the milk, egg yolks, melted butter, food coloring, vanilla, and vinegar.  Add to the dry ingredients and whisk just until combined.

In another bowl beat the egg whites until stiff.  With a spatula, fold into the batter mixture.  (It’s okay if a few fluffs remain.)

Make in a preheated waffle iron per instructions.  Serve immediately with Cream Cheese Whipped Cream.

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Cream Cheese Whipped Cream:

1 cup whipping cream

1/2 cup Splenda (or powdered sugar)

2 teaspoon vanilla extract

8 ounces fat-free cream cheese, softened

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Beat the whipping cream, Splenda, and vanilla until stiff peaks form.  Beat in the cream cheese until smooth.

Makes approx 7 servings, depending on your waffle maker.  I used a Belgium maker and the photo below is from one batch in the maker.  Stats are for seven servings (two waffles, each about 5 inches square; approx 1/3 cup of topping) that look like the photo.

Per Serving:  Calories 341; Fat 15 g, Protein 13 g; Carbs 30 g, Fiber 2 g; Sugar 7 g; Sodium 399 mg

 

 

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EASTER BRUNCH MENU

Everything can be made ahead and gently reheated for a quick meal on a busy morning.

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SWISS ASPARAGUS QUICHE   

 

Vegetable cooking spray
1/2 pound fresh asparagus, tough ends trimmed and cut into 1/2 inch pieces
4 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/8 teaspoon onion powder
5 slices turkey bacon , cooked and crumbled (OR veggie version:  5 Morningstar Breakfast strips)
1 1/2 cups shredded Swiss cheese

Preheat oven to 350 degrees. Coat a 9 inch pie plate with vegetable cooking spray. In a saucepan, place asparagus into boiling water and cook for 4-6 minutes, or until tender but still firm. Drain well. Sprinkle crumbled bacon and asparagus into pie plate. Top with cheese.

In a bowl beat together, eggs, milk, salt, pepper, nutmeg, and onion powder. Pour egg mixture on top of cheese. Bake, uncovered for 25 minutes or until golden and just set in the center. Makes 8 servings.

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Per Serving: 151 Cal; 11 g Protein; 10 g Tot Fat; 3 g Carb; 0 g Fiber; 3 g Sugar; 165 mg Sodium

LEMON GLAZED OATMEAL-BLUEBERRY MUFFINS

 

Vegetable cooking spray

3 tablespoons butter, softened
1/2 cup Whey Low Granular OR Splenda Granular in a pinch
1 egg
1 teaspoon vanilla
1 teaspoon fresh lemon zest
1 cup buttermilk
1 cup quick oats
1/2 cup almond flour
1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cups fresh or frozen blueberries

Preheat oven to 350 degrees. Spray a regular or mini muffin pan with vegetable cooking spray. In a small bowl beat, with electric mixer, the butter and Whey Low Granular. Beat in, until combined, the egg, vanilla, lemon zest, and buttermilk. Stir in, just until moistened, the oatmeal, almond flour, flour, salt, baking powder, baking soda, and cinnamon. Fold in blueberries. Fill muffin tins 3/4 full and bake for 12-15 minutes or until tester comes out with moist crumbs. Drizzle with lemon glaze while still warm. Makes 12 regular or 20 mini muffins.

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Per mini muffin: 59 Cal; 2 g Protein; 3 g Tot Fat; 6 g Carb; 1 g Fiber; 2 g Sugar; 41 mg Sodium

Lemon Glaze

1/2 cup Whey Low powdered OR Splenda Granular
2 teaspoons fresh lemon juice
2 drops vanilla extract

In a small bowl, whisk together the Whey Low powdered, lemon juice and vanilla. Drizzle over warm muffins.

SUNRISE NOG

 

1 tub Orange Sunrise crystal light powder (the tub that makes 2 quarts)
4 cups water (not the full 8 cups that’s called for on the drink mix container)
1 cup milk
1/2 cup fat-free or regular half & half
1 teaspoon vanilla
1 teaspoon orange zest
One 4-serving size instant sf vanilla pudding powder

To a blender container add drink powder, water, milk, half & half, vanilla, orange zest, and pudding powder. Process until smooth and frothy.
Pour over crushed ice if desired. (This mixture will seperate when allowed to sit in the fridge for a couple hours. Just give a quick whisking or blend again and it will be perfect!) Makes 10 servings 2/3 cup each.

PerServing: 30 Cal; 1 g Protein; 1 g Tot Fat; 3 g Carb; 0 g Fiber; 1 g Sugar; 150 mg Sodium

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CLOUD BREAD

This recipe has been around for awhile.  I’ve poo-pooed it and thought:  GAG.  But that just goes to show ya’…try it before you say you don’t like it!

I have to thank so many people from Before&AfterChat message board for being ‘pushers’ and talking incessantly about this stuff.  I finally broke down and made a batch and it’s pretty darn good.

Light, airy, fluffy, mild tasting – not eggy at all.  I made it with cream cheese, and the smell was wonderful as it baked.  It has sort of a tangy flavor – maybe like a very mild sourdough.  But this is right out of the oven and cooled.  We’ll see what we get after it sits overnight and mellows!

This is NOT bread…and won’t pass for it in a blind taste-test!!  But as a “holder” for all sorts of fixings, this works great.

I’m thinking of SO many variations:  orange zest and almond extract, cinnamon and minced raisins, cocoa powder, finely shredded sharp cheddar and minced crisp bacon, pizza seasonings and Parmesan, roasted garlic and Feta crumbles….somebody STOP ME!!

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(this recipe adapted from cleochatra)

3 eggs, separated

3 ounces reduced-fat/fat-free cream cheese OR 3 tablespoons  sour cream or ricotta cheese or cottage cheese or thick yogurt

1/2 teaspoon Splenda granular

1/8 teaspoon cream of tartar

Pinch of salt

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Preheat oven to 300 degrees.  Spray a large baking sheet with vegetable cooking spray and set aside.

In a large bowl, with very clean beaters, whip the egg whites with the cream of tartar for 3-4 minutes – or until very stiff peaks form and they are almost turning dry.  Set aside.

With the same beaters, in a large bowl beat the cold cream cheese until smooth.  Beat in the egg yolks, Splenda, and salt for 2 minutes until light yellow.

Gently fold one-third of the egg whites into the yolk mixture to lighten.  Fold in the remaining whites until all fluffs disappear, but be careful not to deflate them.

Mound into desired sizes on the prepared baking sheet (or in a pizza pan, or muffin tins, or a mini loaf pan…whatever shape and size you want).  Bake for 30 minutes – depending on size.  (I made 6 large pieces and 30 minutes was just right.  Smaller sizes will require less time…just watch.)  They should be a deep golden brown and crispy to the touch.

Immediately loosen with a pancake turner and allow to cool for a few minutes on the pan.  Remove to a wire rack to cool completely.  Store in an airtight container or plastic bag.

These are the stats for the WHOLE recipe.  Divide by how many servings you prefer.

Total Recipe: 474 Calories; 28 g Protein; 36 g Tot Fat; 7 g Carb; 0 g Fiber; 1 g Sugar; 533 mg Sodium


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BLOGS

CINNAMON-CHOCOLATE TEA BREAD

I love to make quick breads.  They are hardly any work, but always rewarding!

This one is soft and buttery with a ribbon of cinnamon infused chocolate running through…can’t get any more comforting than that!

Slather it with some fat free cream cheese, if you like…but warm and plain is just fine!

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Topping:
1/4 cup Whey Low Powdered
1 tablespoon butter, softened
1/2 teaspoon cinnamon
1/4 cup chopped sugar free dark chocolate (milk choc would be fine, too)

Bread:
3/4 cup flour
1/4 cup almond flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup butter, softened
1/2 cup Whey Low Granular
1 egg
2 tablespoons milk
1/2 teaspoon vanilla
1/4 cup sour cream

Preheat oven to 350 degrees. Coat with vegetable spray, two mini loaf pans or an 8X8 inch square pan.

For the topping:
In a small bowl cut the softened butter into the sugar sub and cinnamon with a fork. Stir in the chopped chocolate and set aside.

For the bread:
In a small bowl stir together the flour, almond flour, salt, baking powder, and baking soda. Set aside. In a medium bowl cream the butter with the sugar sub until fluffy. Beat in the egg, vanilla, and sour cream. Stir the dry ingredients into the egg mixture just until combined. Pour 1/4 of the batter into each prepared pan (or 1/2 of the batter into an 8×8 pan).

Sprinkle 1/4 of the topping onto the batter in each pan. Divide the remaining batter between the pans and sprinkle the remaining topping over the top. Bake for 20-25 minutes or until a tester comes out with large, moist crumbs when inserted into the middle.

Remove from the oven to a wire rack. Run a sharp knife around the edge and allow to cool for 10 minutes. Remove from pans and allow to cool on wire rack. (If using a square pan, you don’t have to remove the cake.) Slice and eat while slightly warm or wrap each mini loaf tightly with plastic wrap. Makes 16 servings.

Per Serving: Calories 114; Protein 2 g; Fat 6 g; Carbs 7 g; Sugar 0 g; Sodium 53 mg

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BLOGS

GINGERBREAD

I can’t think of very many things that smell better than Gingerbread baking.  Nope.  Hardly a thing beats that aroma!!

I’ve paired this with a beautiful Lemon Curd that is to die for.  Tart and tangy…just right to compliment the sweet cake.

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Vegetable cooking spray
3/4 cup flour
3/4 cup almond flour/meal
1/2 cup Whey Low Gold (or maltitol brown)
1/2 cup Whey Low Granular (or maltitol)
2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup butter, softened

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1 egg
3 tablespoons molasses
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Preheat oven to 350 degrees. Coat a 9×9 inch baking pan with vegtable spray and set aside.

In a large bowl combine flour, almond flour, WL Gold, WL granular, ginger, and cinnamon, and cloves. With a fork or pastry blender cut in butter until mixture resembles course corn meal. Reserve 1/4 cup of this mixture for topping.

In another bowl whisk together, egg, molasses, salt, baking soda and buttermilk. Pour into flour mixture and stir until incorporated. Pour batter into prepared pan. Sprinkle reserved crumbs over top. (This will sink in, but give a chewy/crispy top.) Bake for 25 minutes or JUST until a tester comes out clean. Makes 10 servings.

Per Serving of cake: 171 Calories; 5 g Protein; 11 g Tot Fat; 16 g Carb; 2 g Fiber; 5 g Sugar; 349 mg Sodium

LEMON CURD

1/2 cup fresh lemon juice (4 small) or bottled lemon juice
1 tablespoon fresh lemon zest
1 1/4 cup Splenda Granular
3 eggs
3 tablespoons butter
1/8 teaspoon vanilla extract

In a medium saucepan, whisk together lemon juice, lemon zest, Splenda, and eggs. Bring to boil over medium-high heat, stirring constantly. Boil for 1-2 minutes or until thickened. Remove from heat and whisk in butter and vanilla. (Do not let the butter just melt in the sauce…drop it in and whisk until it has disappeared, otherwise it will be greasy.) Transfer to a small bowl and cover with plastic wrap, pressing the wrap onto the top of the sauce. Chill. Makes 8 servings.

Per Serving of lemon curd: Calories 68; Protein 3 g; Fat 6 g; Carbs 1 g; Sugar 1 g; Sodium 34 mg

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BANANA-CHOCOLATE CHIP PANCAKES

These are sweet little treats for a lazy Sunday morning.  Add to this scrambled eggs and some turkey breakfast sausages and even the kids will be thrilled!

Make a double or triple batch – they freeze great!

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1/3 cup flour
1/2 cup almond flour
1 tablespoon Splenda
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
Pinch of salt
1/3 cup plain yogurt
1 egg
1 tablespoon melted butter
1/2 cup milk
1/4 teaspoon vanilla
3/4 cup finely diced bananas
2 tablespoons sugar-free chocolate chips OR other sugar-free chocolate, chopped

In a medium bowl stir together flour, almond flour, Splenda, baking powder, baking soda, cinnamon, and salt. Set aside.

In another bowl whisk until combined yogurt, egg, butter, milk, and vanilla. Add wet ingredients to dry and stir just until moistened. Gently fold in bananas and chocolate chips. Heat frying pan or griddle over medium-low and lightly grease. Drop batter by tablespoonfuls onto pan and cook, turning once.

Makes 6 servings (three pancakes each).
Per Serving: Caloreis 182; Protein 7 g; Fat 10 g; Carbs 15 g; Sugar 6 g; Sodium 193 mg

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BLUEBERRY-RICOTTA MUFFINS

Need a nutritious goodie to munch on? This is one fabulous sugar free muffin! Loaded with those gorgeous berries and fluffy-light, they are perfect with some melted butter and a cup of coffee.

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1/4 cup butter, softened
1/2 cup Whey Low Granular
1 whole egg
1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup ricotta cheese
3/4 cup flour
1/2 cup almond flour/meal
1/4 teaspoon salt
1 teaspoon baking powder
2 cups fresh or frozen blueberries
Whey low granular OR Splenda granular to sprinkle

Preheat oven to 350 degrees. Grease 12 regular muffin cups and set aside.

In a large bowl cream the butter and sugar sub. Beat in whole egg, egg white, vanilla extract, almond extract, and ricotta cheese. In a small bowl mix the flour, almond flour, salt, and baking powder. Stir into the ricotta mixture just until moistened. Fold in 1 1/4 cup berries.

Fill muffin cups with batter. Press the remaining berries on the top of the batter and sprinkle with Splenda. Bake for 18-20 minutes or until golden on the edges and a tester comes out with moist crumbs. Makes 12 regular-sized muffins.

Per muffin: 151 Cal; 5 g Protein; 8 g Tot Fat; 11 g Carb; 3 g Sugar; 124 mg Sodiumbluericotmuff80

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