Gillian's Protein MuffinsSubmitted by: GILLIAN520
IntroductionThese muffins have no added fat, are high in fiber and protein. You could also use peaches or blueberries in place of the raisins. These muffins have no added fat, are high in fiber and protein. You could also use peaches or blueberries in place of the raisins.
*Whole Wheat Flour, 1 cup (remove)
Oat Bran, 1 cup (remove)
Baking Powder, 1 tsp (remove)
Salt, 1 tsp (remove)
Lentils - red, 0.5 cup (remove)
Nutmeg, ground, 1 tsp (remove)
Cinnamon, ground, 1 tsp (remove)
Cloves, ground, 1 tsp (remove)
Banana, fresh, 1.5 cup, mashed (remove)
Applesauce, unsweetened, .5 cup (remove)
Walnuts, .5 cup, chopped (remove)
Raisins, .3 cup, packed (remove)
**Flax Seed Meal (ground flax), 2 tbsp (remove)
Buttermilk, lowfat, 1 cup (remove)
Egg, fresh, 2 extra large (remove)
Splenda .25 - .5 cups
Mix all dry ingredients except red lentils and walnuts in a bowl.
In another bowl, mix all the wet ingredients including the red lentils. Add wet ingredients to the dry ingredients and mix together until mixed. Do not over mix. Add walnuts and stir until distributed. Put approximately 1/4 cu of batter into each cup.
place a pan of water on the shelf below your muffins (keeps them moist) and bake the muffins for 15 or 20 minutes, or until a toothpick comes out clean.
Cool on a wire rack and then wrap individually with plastic wrap. I take my morning muffin out of the freezer when I go to bed at night.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user GILLIAN520.