Ok, I just have to say…you guys are cooking up some yummy stuff! I am IMPRESSED with what I’ve received.
There’s still room if YOU have a recipe to submit for the Foodie Nation. I always make good use of submissions but this week is devoted to what YOU are cooking! Email me at firstname.lastname@example.org for details on submitting a recipe.
Today’s offering is from Carissa. She got the idea for her Cinnamon Muffins from our girl Shelly at The World According to Eggface. She liked the protein muffin idea and decided to play with it and make it her own!
Here’s how it goes down.
Carissa’s Cinnamon Muffins
3/4 c. whole wheat pancake mix
1/2 tsp cinnamon
1/2 tsp baking soda
2 tbsp splenda brown sugar
2 scoops vanilla protein powder
1/2 c milk
1/4 c. sugar free pancake syrup
- Preheat oven to 350 degrees.
- Combine pancake mix, baking soda, cinnamon, brown sugar, protein powder and milk in a medium bowl. Stir until smooth.
- Fold in syrup. I like to not completely mix in the syrup as it adds a little extra syrup surprise in the final product…but its up to you! 🙂
- I pre-grease my muffin tins so they come out easier after…but again, your prerogative!
- Pour mixture into muffin tins until they are about 3/4 full
- Bake for approximately 16 minutes
Carissa really likes these muffins but report that they sometimes flatten out on her. For that, I have this to offer. Whenever making baked protein goods, investigate using double-acting baking powder. I could get into a lengthy chemistry explanation, but these guys do it better than me
The bottom line: Double-acting baking powder gives you more time to work with your batter (which you may need when incorporating protein). Also remember that, as a general rule, baked protein goods require about double the leavening agent of their non-protein counterparts. So if a recipe calls for 1/2 tsp baking powder, for a protein version you’d use a full tsp and so on. Reasoning: it’s heavier. It takes a bit more “muscle” to get it to rise! (I know we can ALL understand that analogy!)
So in the above recipe, I’d suggest 1 full teaspoon of double-acting baking powder. You can find it in Wal-Mart (Great Value even makes it!) and it costs less than $2.
If you want a “smack yo momma” good topping for this, here’s something I’ve used on cinnamon stuff in the past:
Nik’s Cinnabon Topping
1/4 c. Lowfat (Neufchatel) cream cheese, softened
2 tbsp. unflavored Greek yogurt
No calorie sweetener, to taste
Optional: A “splick” of apple pie spice
Mix it all in a bowl then refrigerate for about 30 minutes before smearing onto a muffin. It’s best with this one if you “smear as you go.”
Thanks Carissa for sharing your muffin recipe. Keep playing with your food!
Carissa's Cinnamon Muffins
Carissa's Cinnamon Muffins