Diets and Weight Loss, Foods, Uncategorized

Almond Apple Spiced Muffins

almondapple

Almond Apple Spice Muffins 
What you’ll need:
2 cups almond meal
4 scoops vanilla protein powder
4 whole eggs
1 cup unsweetened applesauce
½ stick butter
1 Tbsp cinnamon
1 tsp all spice
1 tsp cloves
2 tsp baking powder

How to make it:
1. Preheat oven to 350 degrees. Melt butter in microwave (about 30 seconds on low heat).
2. Thoroughly mix all the ingredients in a bowl. Spray muffin tin with cooking spray or use cupcake liners.
3. Pour mix into muffin tins, making sure not to overfill (about 3/4 full). This should make 10 muffins.
4. Cook for 12 minutes. Makes 5 servings.

484 calories, 40g protein, 16g carbs (5g fiber), 31g fat

Health and Wellness Associates

Archived Article

312-972-WELL

Foods

Blueberry Carrot Muffins

blueberrycarrotmuffins

Ingredients
  • Cooking spray
  • 1 1/2 cups blueberries
  • 2 cups whole wheat pastry flour or white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/2 cup 2-percent lowfat milk
  • 1/2 cup melted virgin or extra-virgin coconut oil
  • 1/2 cup packed light-brown sugar
  • 2 medium carrots, shredded and squeezed dried
  • 2 large eggs
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon turbinado sugar
Directions

Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.

Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (crushing keeps them from sinking to the bottom of the muffin batter during baking). Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined (don’t worry if there are a few lumps).

Divide the batter evenly among the prepared muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.

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When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)