Recipes

OK - you know, I've noticed my biggest "ARGH" times is breakfast and snacks.  I eat the same things over and over and over.  So much so, I want to gag thinking about some of it.  Snacks are a little harder because most of the fruits and veggies I like are out of season.  So the few I do like that I *Should* be eating -- it gets old.  So I have spent the last week or so trying some new things and researching.  I posted some Breakfast stuff I've tried and liked and some snacks I made just for something different.  Also -  I had gotten somewhere here (I can't find it now) a recipe for Peanut Butter Muffins that used Vanilla Protein Powder. I made them this weekend and they were as hard and un-eatable as a rock.  I think I did something wrong.  Anyone has this recipe mind sending it to me so I can see if I wrote something down wrong?

Hi Jennifer -

I'm afraid that I don't have the recipe, but you might want to cross post this to the main, rny and recipe boards.

Good luck on finding the recipe and let me know if you'll be donating any of the old batch to Huricanes to use for practice ;-).

Barb

HA! Good one Barbara. The way they have been playing off and on, they might get hurt using these!!

I have been surfing around this site collecting" things"to help when i have the surgery. I had found this recipe a couple of days ago not sure if it is the one you are talking about ..hope it helps..i have never tried it...let me know if it is any good..:)...~Mary~ Ingredients:
1 cup peanut butter (brand and type are your choice)
1 egg
1/3 cup Splenda brown sugar
1/3 cup Splenda granulated
1 cup 2% milk
1/2 cup whole wheat flour
1/2 cup (2 scoops) Unjury unflavored
1/2 cup soy flour
1/4 cup almond flour
1 tsp baking soda
1 tsp baking powder
strawberry SF preserves (18 tsp)

Directions:
Mix peanut butter, both Splendas and the egg.  Mix till creamy.  Add milk a bit at a time while mixing.  In a separate bowl, mix the flours, protein powder, and baking soda and baking powder.  Stir to break up any clumps.  Add powdered mix to wet mix and mix well.  Line muffin tin with paper liners OR spray with non-stick spray.  Spoon a heaping tablespoon of batter into each muffin cup.  Then, put just a teaspoon of jelly or preserves into each muffin cup.  (Note: If you add too much jelly/preserves, it will leak out the side of the muffins.)  Finally, top each muffin off with more batter.  Bake at 375 till a toothpick inserted in the center comes out clean--about 15 minutes bu****ch that they don't burn!  This recipe makes 18 muffins. 

Nutrition info will be 150 cals, 8.5 grams of fat (1.7 sat, 0 trans), 12.9 cholesterol, 94 sodium, 11.8 carbs (1.8 fiber, 5.3 sugars) and 8.6 protein PER muffin.

Whole Wheat flour is very dense and dry.  You might have to add applesauce or cut the whole wheat flour down to 1/2 and add white flour to make up the total amount.   Your recipe doesn't contain any fat and that is why they are so hard.   I have read that you can substitute applesauce for the fat in a recipe for more moisture.