Less Muffin Tops more Muffins

Lately I've been trying to figure something out to have to eat in the morning before I go to work super early to get me though until my first break at work. I tend to get so hungry that I get grumpy so I wanted to find something to hold me over till then but not totally blow my calories for the day. I tried some poppy seed muffins, and they were great, but I thought I'd try something a little different… So i went searching online and got two recipes to try….. SAVORY and SWEET Muffins….. I think I've got something here!

Savory

11 Muffins
Calories: 90.2

Protein: 9.4g

Carbohydrates: 9.1g

Fat: 1.6g

60g Garbanzo Bean Flour (any combination to equal one cup)
30g Quinoa Flour
30g Whole Wheat Flour
1/2 tsp Cinnamon
1/2 tsp Black Pepper
1 Tbsp Baking Powder
1/2 tsp Salt
1 1/4 Cup Egg Whites (~276g or 6 eggs)
1/4 Cup Applesauce
2 oz Almond "Jalapeno Jack Cheese"
6 pieces Jennie-o Turkey Bacon
Copped Parsley

This recipe called for quick cooking oats, but in all of the confusion of measuring the flours and not being sure about how the quinoa was going to taste with this one. (I had a mishap with the poppy muffins and quinoa) I accidentally forgot to add the oats, it called for 1/3 cup and I'm sure it would have added good texture but I think they taste fine without them.

The oven should be pre-heated to 375. All the try ingredients can be mixed together in a large bowl. Separately mix the eggs and applesauce. Once they are combines add them to the flour mixture, it shouldn't be over mixed. Lastly add the bacon, cheese and parsley until they are fully incorporated.

Evenly distribute the mix into pre-greased/pam'ed muffin tins and bake for 20 minutes.

These really ended up being super easy and I was pretty happy with the end result. BUT I was in kind of a baking kick and had bought the makings for a sweet muffin too, so I did BOTH.

Recipe Source: http://www.incredibleegg.org/recipes-and-more/recipes/baconcheddar-breakfast-muffins

Sweet

16 Muffins
Calories: 89.9

Protein: 7.6g

Carbohydrates: 14g

Fat: .8g

20g Oatmeal Flour
120g Whole Wheat Flour
90g Garbanzo Bean Flour (~2 Cups Total)
2 Scoop Cake Batter Muscle Gauge
1/2 tsp Salt
2 Tbsp Baking Powder
1 Tbsp Baking Soda
2 Tsp Flax Meal

3/4 Cup Sugar-free Almond Syrup
1 tsp Vanilla Extract
3 Tbsp Egg Whites (1 Egg)
1 Cup Fat Free Greek Yogurt
1/4 Cup Apple Sauce
1tsp (per muffin) Sugar-Free Jam (~1/2 cup)

Topping
1/4 Cup Sugar-Free Amaretto Syrup
1 tsp Cinnamon
35g Spelt Cereal
A few sprays of "I cant believe its not butter" Spray.

The oven should be pre-heated to 400 degrees and the tins should be sprayed with pam or greased in some way.

Whisk all of the dry ingredients together in a large bowl (protein, flours, salt, baking soda and powder, and flax meal). In a smaller bowl evenly mix the syrup, vanilla, egg, yogurt, and applesauce. Mix the two together in the larger bowl until everything is incorporated but not over stirred. Distribute all of the mix into the tins and add 1 tsp of jam to the top of each muffin. The dough was too wet to make indents in with a utensil. I added the jam to the top of each and just pushed it into the muffin a little with my finger.

I always like a strudel top to muffins, but this can easily be omitted and shaves off 8 calories per muffin…. Its your choice. I just took some of the spelt hot cereal mix and mixed it with some cinnamon, butter spray and sugar-free syrup to make a topping and evenly distributed it on top of each muffin.

These muffins take not time to cook. The suggested time was 12 minutes and they were defiantly done in that time.

I think these are my favorites…. I had to have two right away just to make sure.

Recipe Source: http://familyfun.go.com/recipes/bread-recipes/muffins/jam-muffins-687863/

I dedicate these to Monica…. who's been waiting ever so patiently for me to post something again. Mony--- this is worth the wait!

I guess it would just be called pain (in french), my attempt at French Toast.

I've actually tried French Toast before this, but I just tried this one and I think its the best.

French Toast Third Try (1 Slice per serving)

Calories: 76.4 Carbohydrates: 7.7

Protein: 9.8 Fat: .5

10 Slices Sara Lee 100% Whole Wheat Bread (45 Cal each)

3/4 Cup Egg Beaters

1 Tsp. Vanilla Extract

1 Tsp. Cinnamon

2 Scoops Muscle Gauge "Ice Cream Sandwich"

I take the Egg Beaters and use a hand held shake blender and mix in the protein powder. It was much thicker then I planned on because I got a little over excited with adding the protein (but hey I got the protein up pretty high so I think it worked out!). Either way it was so thick that I added enough water to make the liquid equate about 2 cups. Plus, of course, the cinnamon and vanilla. The mix seemed a little thin once I started dipping the slices of bread but all together they turned out really well. I just make sure that all the pieces are pretty soaked and I cook them on medium low heat for a minute or two until they are browned. I flip them and they're done.

I use a sugar-free syrup on my French Toast but I find that I always want just a little more…. So I've been adding a little sugar-free coffee syrup that I get from cash and carry to supplement the syrup. So I add a little English Toffee flavoring and stir it up and pour it on top….. It stretches the syrup a little and adds a nutty element to it with out adding the fat!

I hope someone else can enjoy this as much as I did!

I borrowed ideas from Kristen to get this recipe together.