Looking for muffin recipes...

Particularly protein muffin recipes, possibly that I could add some flaxseed to, to make it a fiber muffin!

Hi! We are on a similar mission! I sooooo need more fiber in my diet! I was thinking of a high-fiber muffin (possibly even high protein via added protein powder) with some cream cheese on it.... LOL I chatted about this with a non WLS friend who bakes a lot and she shared a recipe for "Belfast Muffins." I'm not sure why "Belfast," but she says that these muffins will put you on the potty after 3 or 4 for a normie! She thinks it is the wheat germ in them. For anyone who wants to try this recipe and doesn't know where to find wheat germ, it can be found near the oatmeal, grits, cream of wheat stuff in the cereal aisle of your grocery store. And, you can sometimes find it at bulk food stores or health food stores. You want the toasted wheat germ though, not the raw kind. I may also add some flax meal as I have that too. My only point of confusion was in how to add protein powder to the recipe and I got that answer Friday night at my support group meeting. The folks there said to sub the protein powder as part of the flour in the recipe. So, if you were adding a cup of protein powder (be sure to measure that into the measuring cup using your protein powder's "scoop" so that you know how much protein you're adding), you would replace one cup of the flour the recipe calls for with that cup of protein powder. I was unclear (before I got this info) whether I'd need to add moisture or something in order to compensate for the added powdery stuff... Let me know if you try it. I haven't yet but plan to (hopefully) this week! Belfast Muffins (from Pam G) Stir together: 1 cup granulated sugar (I'll use granulated Splenda) 1/2 cup of softened margarine Add: 1 egg 1 cup milk 3 Tablespoons molasses In a separate bowl combine: 1 1/2 cup flour 1 teaspoon nutmeg 1/8 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon cinnamon 3/4 cup wheat germ (toasted) Stir together the two mixtures until well blended. Do NOT over-stir! Bake in paper-lined muffin tins in a 425 degree oven for (the recipe says 20-25 minutes) however in MY oven it never takes longer than 12-15 minutes! Recipe makes 16-18 muffins