IslandGirl
04-22-2008, 11:57 PM
IG's power muffins
15 egg whites
1/2 C. lf cottage cheese (this helps to make the muffins moist)
1 1/2 C. oats
1/2 T. baking powder (this helps the muffins to rise or else they cave in)
1/4 C. splenda (more or less....) OR 16 pkg. splenda
capful of vanilla
couple dashes of cinnamon
Blend everything into a blender. Pour batter into foil (i use foil because the paper baking cups the muffins stick to them big time!) cups sprayed with lots of pam. Bake in the oven at 350 degrees for 20-25 mins.
I also sometimes add in dried blueberries (but do not blend them in the blender). Put them into the cups after pouring the muffin batter in them.
OR you can add in sf syrup like cherry, blueberry or whatever flavor you like. (blend this in blender)
I have also made pumpkin muffins out of can pumpkin. Make sure they say "pure pumpkin" on the can. Less sugar content. I add in 1/4 c. of can pumpkin. (blend in blender)
15 egg whites
1/2 C. lf cottage cheese (this helps to make the muffins moist)
1 1/2 C. oats
1/2 T. baking powder (this helps the muffins to rise or else they cave in)
1/4 C. splenda (more or less....) OR 16 pkg. splenda
capful of vanilla
couple dashes of cinnamon
Blend everything into a blender. Pour batter into foil (i use foil because the paper baking cups the muffins stick to them big time!) cups sprayed with lots of pam. Bake in the oven at 350 degrees for 20-25 mins.
I also sometimes add in dried blueberries (but do not blend them in the blender). Put them into the cups after pouring the muffin batter in them.
OR you can add in sf syrup like cherry, blueberry or whatever flavor you like. (blend this in blender)
I have also made pumpkin muffins out of can pumpkin. Make sure they say "pure pumpkin" on the can. Less sugar content. I add in 1/4 c. of can pumpkin. (blend in blender)