Egg Muffins

   date: 2012-10-30 time: 10:13:00
Clean Egg Muffins (12 servings)
 oil spray
 4 scallions, minced
 2 carrots, shredded
 ½ red pepper, minced
 ½ zucchini, shredded
 14 egg whites
 4 whole eggs
 ½ tsp basil
 1/4 tsp oregano
 dash sea salt and pepper
Preheat oven to 190 C (375 F). Coat a 12-muffin tin with a little oil to prevent sticking. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables. Whisk eggs and seasonings in a large mixing bowl. Use a 3/4-dl (1/3-cup) measuring cup to scoop egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake 30 minutes or until muffins have risen and are slightly browned.
Recipe from this blog.
Nutrients per serving (98 g): Calories: 56 • Total Fats: 2 g • Saturated Fat: 0.5 g •
Cholesterol: 71 mg • Sodium: 93 mg • Total Carbohydrates: 3 g •
Dietary Fiber: 1 g • Sugars: 2 g • Protein: 7 g • Iron: 0.5 mg

    Appetizers,     Cupcakes and muffins,     Snacks, 0 comments

Whole Grain Muffins

   date: 2012-10-01 time: 22:16:00
Whole Grain Peanut Butter Banana Muffins (12 muffins)
 2 ripe bananas, mashed
 3/4 dl (1/3 cup) honey
 3/4 dl (1/3 cup) natural peanut butter
 1 ½ dl (2/3 cup) 0% plain Greek Yoghurt
 1 tsp vanilla extract
 1 tsp baking soda
 1 tsp baking powder
 1/4 tsp salt
 ½ tsp cinnamon
 ½ dl (1/4 cup) sweetener (stevia or brown sugar I would recommend)
 2 dl (1 cup) flour of choice
 1 3/4 dl (3/4 cup) whole-wheat flour
Preheat the oven to 190 C (375 F). Line muffin tins with baking cups and lightly spray with canola oil. Mix the wet ingredients together (mashed banana, honey, peanut butter and yoghurt). In a separate bowl, combine the dry ingredients (flours, salt, baking powder, baking soda, sweetener, cinnamon and vanilla extract). Mix the wet and dry ingredients together and stir until just combined, don't overmix. Using an ice cream scoop, divide the batter into the muffin tin until the cups are 3/4 full and bake on the middle rack in the oven for 15 minutes or until a toothpick comes out clean. Serve warm and slather with peanut butter.
Recipe from this blog.

    Cupcakes and muffins, 0 comments

Quinoa Veggie Muffins

   date: 2012-09-12 time: 20:57:18
Quinoa Veggie Muffins (makes aprox. 18)
 4 3/4 dl (2 cups) cooked quinoa
 2 tbsp fresh parmesan
 2 dl (1 cup) sliced or shredded fat free cheddar
 2 dl (1 cup) shredded carrot
 2 dl (1 cup) chopped broccoli
 ½ onion (small)
 2 tbsp chopped green pepper
 1 dl (½ cup) chopped spinach
 2 large eggs
 2 egg whites
 seasonings (optional)
Preheat oven to 175 C (350 F). Stir the veggies, cheese & egg together in a big bowl. Once that’s mixed well add in the cooked quinoa! If you find the mixture to be a little dry maybe add an extra egg. Spray a muffin pan or muffin cups if you’re using them. Spoon the mixture into a pan. If you’re using a big pan bake for about 25 minutes. If you're using a small one - about 15-20 minutes. Let cool for around 5 minutes.
Recipe found here.

    Cupcakes and muffins, 0 comments

Baked Cinnamon Roll Oatmeal

   date: 2012-09-10 time: 20:59:45
Baked Cinnamon Roll Oatmeal (makes 2 muffins)
 1 dl (½ cup) rolled oats
 1/4 tsp vanilla extract
 ½ tsp cinnamon
 2 packets splenda
 ½ dl (1/4 cup) unsweetened applesauce
 ½ dl (1/4 cup) unsweetened vanilla almond milk
 1/16 tsp salt

Preheat oven to 190 C (375 F). Combine raw oats, spices, applesauce & milk. Pour into a small baking pan or ramekin (or if you don’t have any of those things, you can grease a muffin tin and fill up 2 of the cups!). Cook for about 15-25 minutes or until firm!

Tips: Drizzle peanut butter on top and sprinkle it with brown sugar!

Recipe found on tumblr.

    Cupcakes and muffins,     Oatmeal, 0 comments