Another great muffin recipe from my sports nutrition kitchen:
FLOUR, ALL-PURPOSE 1/3 cup
WHOLE WHEAT FLOUR 1 cup
OATMEAL, DRY regular or instant 1 cup
PROTEIN POWDER, VANILLA 3 tbsp
SUGAR, BROWN packed 1/2 cup
SUGAR, GRANULATED 1/2 cup
BAKING POWDER 1 tbsp
BAKING SODA 1 tsp
CINNAMON, GROUND 1 tsp
SALT 1 tsp
ALLSPICE, GROUND 1/2 tsp
CARROT grated 1 ¼ cups
RAISIN, SEEDLESS 1 cup
MILK, 1% 3/4 cups
BUTTERMILK, LOWFAT ½ cup
RICOTTA CHEESE, LIGHT ¼ cup
SWEET POTATO, MASHED canned ½ cup
CANOLA OIL ¼ cup
VANILLA EXTRACT 1 tbsp
EGG WHITE 1 large
EGG whole 1 large
Directions:
1. Preheat oven to 400 degrees.
2. Combine all dry ingredients in a large bowl.
3. Combine all wet ingredients in another bowl. Mix well.
4. Make a well in the center of the dry ingredients, add wet ingredients and mix
thoroughly.
5. Spray a muffin tin with Pam and fill to 3/4 full. Bake for 20 minutes. Remove from pan immediately and enjoy!
Makes 2 dozen.
1 serving (1 muffin)=156 cals, 4g protein, 28g carbs, 3g fat, 179mg sodium
