13411 nicola protein muffins Recipes

  • Chocolate Protein Muffin Ii
    protein, egg substitute, cocoa,unsweetened ,hershey and
    2 More
    protein, egg substitute, cocoa,unsweetened ,hershey, baking powder, pumpkin
    5 ingredients
  • Protein Muffin
    wheat flour, scoops protein powder, baking powder and
    5 More
    wheat flour, scoops protein powder, baking powder, baking soda, salt, egg beaters egg substitute, skim milk, vanilla extract
    25 min, 8 ingredients
  • Pumpkin Protein Muffins
    all-purpose flour, sugar, spiru tein protein powder and
    9 More
    all-purpose flour, sugar, spiru tein protein powder, baking soda, baking powder, salt, cinnamon, pumpkin, eggs, vegetable oil, water, vanilla
    30 min, 12 ingredients
  • Blueberry - Vanilla Protein Muffins
    egg whites, quaker oats, unsweetened applesauce and
    7 More
    egg whites, quaker oats, unsweetened applesauce, cottage cheese, scoop whey protein powder, blueberries, baking powder, vanilla extract, chopped pecans, salt
    10 ingredients
  • Healthy Banana Protein Muffins
    spelt flour (self-raising wholemeal), brown sugar and
    8 More
    spelt flour (self-raising wholemeal), brown sugar, maple syrup, scoops protein powder, soy milk, egg, olive oil (or margarine), vanilla essence, a tsp cinnamon, ripe bananas (1 or 2)
    10 ingredients
  • Double Chocolate Protein Muffins
    organic coconut flour, flour and
    10 More
    organic coconut flour, flour, protein powder ( a that provides about 24g protein per scoop), baking powder, baking soda, stevia cup for cup, dark cocoa powder, dark chocolate chips, nonfat greek yogurt, lowfat cottage cheese, unsweetened applesauce, egg
    12 ingredients
  • Chia Seed Protein Muffins
    chia seeds, protein powder, almond paste, ground nuts and
    7 More
    chia seeds, protein powder, almond paste, ground nuts, baking powder, artificial sweetener, vanilla extract, oil, egg whites, water, dried cherries
    45 min, 11 ingredients
  • Protein Shake
    protein powder, flaxseed meal, water, banana and
    2 More
    protein powder, flaxseed meal, water, banana, apple (cored ), frozen mixed berries
    6 ingredients
  • Protein Pancakes
    protein powder (french vanilla or vanilla praline are bot... and
    13 More
    protein powder (french vanilla or vanilla praline are both good), almond flour, soy flour, oat flour, splenda sugar substitute, baking powder, salt, cinnamon, eggs, whole milk ricotta cheese, milk, olive oil, pancake mix, oil (to grease pan) or butter (to grease pan)
    20 min, 14 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Protein Pumpkin Muffins
    powdered protein supplement, all-purpose flour, salt and
    10 More
    powdered protein supplement, all-purpose flour, salt, ground nutmeg, ground cinnamon, white sugar, vegetable oil, applesauce, eggs, egg whites, canned pumpkin puree, water, chopped walnuts
    22 min, 13 ingredients
  • Protein Blueberry Muffins
    egg whites, quaker oats, unsweetened applesauce and
    5 More
    egg whites, quaker oats, unsweetened applesauce, cottage cheese, scoop whey protein powder, blueberries, baking powder, chopped pecans
    8 ingredients
  • Nicola's Blueberry Oat Protein Muffins Nicola's Blueberry Oat Protein Muffins
    cottage cheese, yoghurt, oats, blueberries and
    5 More
    cottage cheese, yoghurt, oats, blueberries, whey protein powder, egg whites, egg yolk, sugar, baking powder
    9 ingredients
  • Spiced Vanilla Protein Muffin Spiced Vanilla Protein Muffin
    protein, egg substitute, baking powder, pumpkin and
    1 More
    protein, egg substitute, baking powder, pumpkin, almond meal
    5 ingredients
  • Blueberry Peach Protein Muffins Blueberry Peach Protein Muffins
    whole wheat flour, protein powder, baking powder, salt and
    8 More
    whole wheat flour, protein powder, baking powder, salt, ground cinnamon, milk, milk, egg beaters, margarine, sugar (note: use 1/3 cup splenda ), blueberries, peaches, chopped
    12 ingredients
  • Bodybuilder Blueberry Protein Muffins Bodybuilder Blueberry Protein Muffins
    oats, scoops whey protein powder, egg whites and
    2 More
    oats, scoops whey protein powder, egg whites, fat free cottage cheese, blueberries
    5 ingredients
  • Pumpkin Protein Muffin Pies Pumpkin Protein Muffin Pies
    pumpkin puree, scoop vanilla protein powder (6 scoops) and
    7 More
    pumpkin puree, scoop vanilla protein powder (6 scoops), evaporated skim milk, eggs or 6 large egg substitute, sugar twin brown sugar substitute, cinnamon, ginger, nutmeg
    1 hour 5 min, 9 ingredients
  • Weightlifter's Protein Muffins Weightlifter's Protein Muffins
    powdered peanut butter, protein powder, rolled oats and
    7 More
    powdered peanut butter, protein powder, rolled oats, muesli, olive oil, honey, nonfat milk, cocoa powder, eggs, raisins
    30 min, 10 ingredients




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