Strawberry Rhubarb Protein Muffins
Calories 119 (15% from fat)
Fat 2 gram
Saturated Fat 0.3 gram
Trans Fat 0 gram
Chol. 14 mg.
Sodium 201 mg.
Carb. 23 gram
Fiber 2.5 gram
Sugar 5 gram
Sugar Alcohol 4.5 gram
Protein 4.5 gram
Ingredients
buttery cooking spray
DRY INGREDIENTS
2 1/2 cups whole-wheat pastry flour
1/2 cup Splenda brown sugar blend
2/3 cup Splenda or stevia
2 scoops (2/3 cup) vanilla protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon, ground
WET INGREDIENTS
1 whole large egg
2 large egg whites
1 2/3 cup light buttermilk
2 Tbsp. canola oil
1 tsp. vanilla extract
1/2 cup sugar free strawberry jam
(We used Smucker's Sugar Free Seedless Strawberry Jam.)
1/4 cup sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
2 cups finely chopped rhubarb
Strawberry jam with fresh rhubarb combine to make a sweet & tart protein muffin.
1. Preheat oven to 375 degrees Fahrenheit. Lightly coat 24 muffin cups with buttery cooking spray. Set aside.
2. Whisk together the eight dry ingredients, pastry flour through cinnamon, in a large mixing bowl.
3. In another bowl, whisk together the next seven wet ingredients, eggs through sugar free honey. Then stir together the wet and dry ingredients, fold in the rhubarb.
4. Divide the batter between the 24 muffin cups. Bake for 19-22 minutes, until a wooden toothpick inserted into a muffin comes out clean. Remove from the oven and let cool for 5 minutes before serving.
Yield: 24 Servings
You can freeze individual muffins for easy re-heating later. Make sure they're tightly sealed inside freezer safe containers.
Microwave each bar for approximately 1-2 minutes and enjoy.
