It’s that pumpkin muffin time of year again! Since I’ve been experimenting with using protein powder in baking, I thought I’d try that with my pumpkin muffins. I loved how they turned out. One might expect the protein powder to give them a medicinal taste, but it doesn’t. They just taste like, well, lightly sweetened pumpkin muffins. Below I have … Read more
Even if you’re not pulling 300-pound weights on a regular basis, you might be looking for easy ways to get more protein in your diet. Since I’m always looking up ways to use up the protein powder in my pantry, I’m here to help. This recipe uses protein powder, eggs, and whole grains to boost the protein content. I was pleased … Read more
Look, I found yet another way to make moccachocarula muffins! Maybe most people wouldn’t care, but I do. And if you’re into stuff with lots of protein, no gluten and no added sugar (except what’s in the Amarula and chocolate, if you add chocolate), then it might be up your alley, too. If not, fear not. I’ll run out of … Read more
These muffins are chock-full of goodness: whole grains, hazelnuts, cherries, apples, and zucchini, plus a little booze to make everything even better. Assembling the muffins requires more steps than my usual recipes, but the taste makes it worth it—or so my non-vegan taste testers told me between bitefuls. Enjoy! Supplies measuring cups and spoons 2 mixing bowls cookie sheet muffin … Read more
I adapted this recipe from a more sugary one I found in Martha Stewart Living. Because these are low in sugar, they’re a bit more crumbly that the Martha Stewart version. (Sugar works as a glue.) But they’re still super tasty. If you’d like to up the cocoa/chocolate flavor, substitute chopped dark chocolate or chocolate chips for some of the dried fruit. … Read more
I still have protein powder in my pantry, and no intention of ever drinking it. So I made more protein powder muffins this week, this time gluten-free. I used millet and buckwheat, the latter of which gives the muffins a hearty, whole-wheat-like flavor. I ground my own millet flour and left some of it coarse for texture. If you don’t … Read more
I adapted this recipe from a more sugary one I found in Martha Stewart Living. Because these are low in sugar, they’re a bit more crumbly that the Martha Stewart version. (Sugar works as a glue together with the fat.) You can make these vegan by substituting coconut oil for the butter. It results in a slightly different texture, but the taste is … Read more
Since the last muffins I made with whey protein powder turned out not only tolerable, but yummy, I thought I’d try baking with it again. This time I made fancy-schmancy chocolate muffins with dried red plums soaked in black cherry booze. They were scrumptious! If you don’t have protein powder, replace the 1/2 cup in the recipe with 1/4 cup … Read more
A friend of mine had a birthday last week. She doesn’t eat any sugar at all (nope, not honey or maple syrup, either), but of course that didn’t faze me. I know all about cooking without sugar. Then I opened up the pantry to find I was almost out of xylitol. I had a few tablespoons. Not enough to make a … Read more
After my success in baking moccachocarula muffins a couple weeks back (muffins flavored with chocolate, coffee and the South Africa cream liqueur Amarula), I decided to make another batch. But this time I wanted: To go for a more cupcake-like texture To use up some of the chocolate whey protein powder that’s been sitting in my pantry untouched for eons Inspired … Read more