Blueberry-Pineapple bread/muffins
I told Pat R. I'd post this, so here it is. It was sooo good, even people at work liked it yesterday.
3/4 c. Splenda
1 beaten egg
2 Tbsp. softened butter
1 c. all-purpose flour
1/2 c. whole-wheat flour
1/2 c. whey protein powder
2 tsp. baking powder
1/2 tsp. salt
1/2 c. juice-packed crushed pineapple, drained and juice reserved
Enough water to make 3/4 cup with the pineapple juice
1/2 c. fresh or frozen blueberries (but they're in season now, so why would you use frozen?)
1/4 c. finely chopped walnuts
In a medium mixing bowl, cream together the first three ingredients. Add the pineapple juice/water mixture equal to 3/4 cup. In another bowl, combine the dry ingredients and add them to the creamed mixture. Fold in the drained pineapple, blueberries and nuts. Baked the bread ina sprayed 8" x 4" loaf pan at 350 degrees for about 1 hour or in 12 sprayed muffin cups at 375 degrees for about 18 to 22 minutes. Wrap and refrigerate the loaf or muffins.
Recipe note: This recipe produces an 8" x 4" loaf yielding 12 (2/3 inch) slices or 12 muffins at 111.3 cals, 5.7 g of protein, 4.1 g of fat and 16.1 g of net carbs. each.
3/4 c. Splenda
1 beaten egg
2 Tbsp. softened butter
1 c. all-purpose flour
1/2 c. whole-wheat flour
1/2 c. whey protein powder
2 tsp. baking powder
1/2 tsp. salt
1/2 c. juice-packed crushed pineapple, drained and juice reserved
Enough water to make 3/4 cup with the pineapple juice
1/2 c. fresh or frozen blueberries (but they're in season now, so why would you use frozen?)
1/4 c. finely chopped walnuts
In a medium mixing bowl, cream together the first three ingredients. Add the pineapple juice/water mixture equal to 3/4 cup. In another bowl, combine the dry ingredients and add them to the creamed mixture. Fold in the drained pineapple, blueberries and nuts. Baked the bread ina sprayed 8" x 4" loaf pan at 350 degrees for about 1 hour or in 12 sprayed muffin cups at 375 degrees for about 18 to 22 minutes. Wrap and refrigerate the loaf or muffins.
Recipe note: This recipe produces an 8" x 4" loaf yielding 12 (2/3 inch) slices or 12 muffins at 111.3 cals, 5.7 g of protein, 4.1 g of fat and 16.1 g of net carbs. each.
Thanks Eileen....it sounds delish!
I went to the blueberry farm this morning and got 5 lbs.
of blueberries.....just finished sorting thru them to put into the freezer. Kept out a big pint container to eat and use
now, and got 7 big boxes in the freezer. I only had about
1/2 cup of berries that weren't good.....not bad for that many berries. Next project will be peaches when they
get ready.
Pat
I went to the blueberry farm this morning and got 5 lbs.
of blueberries.....just finished sorting thru them to put into the freezer. Kept out a big pint container to eat and use
now, and got 7 big boxes in the freezer. I only had about
1/2 cup of berries that weren't good.....not bad for that many berries. Next project will be peaches when they
get ready.
Pat
(on MySpace, MSN, Web pages, Blogs...)
Done! Your Ticker:
(deactivated member)
on 7/24/08 5:38 am - Park Forest, IL
on 7/24/08 5:38 am - Park Forest, IL
Eileen, thanks for posting the recipe....sound absolutely yummy! I hope I can bring some blueberries back with me, maybe Carla & I can find a place to pick some up on our way home. I bought a few pints here when they're on sale and froze them for later although I did have a cup last night after dinner. Paulette
Most Active
Recent Topics
