Belfast Muffins--good fiber item

Belfast Muffins Stir together: 1 cup granulated Splenda 1/2 cup or 1 stick of softened margarine (I used light Blue Bonnet) Add: 1 egg (I used ¼ cup Egg Beaters egg sub) 1 cup milk (I used 2%) 3 Tablespoons molasses In a separate bowl combine: 1 1/2 cup flour (replace 1 cup of this with protein powder of your choice--I used Unjury unflavored for which 3 ½ scoops is about 1 cup) 1 teaspoon nutmeg 1/8 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon cinnamon 3/4 cup wheat germ (recipe writer says toasted wheat germ, I used raw and they were just as good!) ¼ cup of ground flax seed/flax seed meal (or more--if more, increase moisture a bit with more margarine or a bit of veggie oil--I think I'll use at least ½ cup of flax meal next time and add a tablespoon or two of veggie oil to compensate) Stir together the two mixtures until well blended. Do NOT over-stir! Bake in paper-lined muffin tins in a 400 degree oven for about 12-15 minutes! Watch to be sure they don't burn! Recipe makes 16-18 regular muffins Using the recipe as shown with noted changes, each muffin has 7.1 grams of protein, 8 net carbs, and 97 calories plus fiber! These are a solid, not springy/spongey muffin. I put some cream cheese on mine, but you could also use your favorite yogurt or some sugar free jelly or even just butter!

Lee, thank you so much for sharing this recipe and the other hints about how to add protein powder to them. I think they are wonderful and I sure hope they bring about the results you mentioned! I'm surprised at the wonderful consistency with the small amount of flour. I added some frozen blueberries and some pecans to mine, along with one of those individual half cup containers of applesauce for the half cup of ground flax seed I added. This recipe is a keeper. thanks again, sandy

I just made some very similar muffins... but this looks even better! I'm going to try them asap. Do you know if they freeze well? I like to cook in batches so I don't HAVE to cook unless I feel like it! I think I'm going to try and put a tiny bit of reduced calorie cream cheese and s/f jam in the center when I bake them... I think that would be good, and would make them easier to just grab and go. Thanks for the great recipe!