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CatOwner1966
New member
I made these last night and they were delicious! I
had one then froze the rest.This recipe is from my
Eating For Life book by Bill Phillips(author of Body
For Life) and it is a very delicious and filling
dessert/snack that is high in fiber and protien and
very low in fat and sugar.
Carrot Cake Muffins
----------------------------------------------------------
12 foil muffin liners
1 cup whole wheat flour
1 cup oat flour (can be made by putting 1 cup
non-instant oats in a blender)
2 tsp baking soda
1 & 1/2 tsp cinnamon
1 tsp ground cloves(my idea)
3/4 cup wheat germ
1/2 cup Splenda Granular™
9 TBSP vanilla protien powder (soy or whey-I use
Designer Whey brand)
3/4 tsp salt
3/4 cup unsweetened applesauce
3/4 cup skim milk
4 large egg whites, beaten
2 cups carrots, shredded
1). Preheat oven to 375 degrees.
2). Line 12 muffin cups with foil liners. Lightly coat
the liners with butter-flavored cooking spray.
3). In a large mixing bowl,sift together wheat flour,
oat flour,baking soda,cloves and cinnamon. Then add
the wheat germ,Splenda Granular™,protien powder, and
salt. Stir to combine.
4). In another bowl, combine applesauce,skim milk and
egg whites. Pour applesauce mixture into flour
mixture. Stir just until all ingredients are
moistened(batter will be lumpy). Then, gently fold in
carrots until evenly combined.
5). Spoon the batter into the foil lined muffin cups
until each is almost full. Bake until golden and a
wooden toothpick inserted in the center of muffin
comes out "clean", about 18 minutes.
Makes 12 muffins.
Note: These muffins can easily be stored in the
refrigerator in an airtight container for 2 days or
frozen individually in Ziploc™ freezer bags for up to
2 months.
had one then froze the rest.This recipe is from my
Eating For Life book by Bill Phillips(author of Body
For Life) and it is a very delicious and filling
dessert/snack that is high in fiber and protien and
very low in fat and sugar.
Carrot Cake Muffins
----------------------------------------------------------
12 foil muffin liners
1 cup whole wheat flour
1 cup oat flour (can be made by putting 1 cup
non-instant oats in a blender)
2 tsp baking soda
1 & 1/2 tsp cinnamon
1 tsp ground cloves(my idea)
3/4 cup wheat germ
1/2 cup Splenda Granular™
9 TBSP vanilla protien powder (soy or whey-I use
Designer Whey brand)
3/4 tsp salt
3/4 cup unsweetened applesauce
3/4 cup skim milk
4 large egg whites, beaten
2 cups carrots, shredded
1). Preheat oven to 375 degrees.
2). Line 12 muffin cups with foil liners. Lightly coat
the liners with butter-flavored cooking spray.
3). In a large mixing bowl,sift together wheat flour,
oat flour,baking soda,cloves and cinnamon. Then add
the wheat germ,Splenda Granular™,protien powder, and
salt. Stir to combine.
4). In another bowl, combine applesauce,skim milk and
egg whites. Pour applesauce mixture into flour
mixture. Stir just until all ingredients are
moistened(batter will be lumpy). Then, gently fold in
carrots until evenly combined.
5). Spoon the batter into the foil lined muffin cups
until each is almost full. Bake until golden and a
wooden toothpick inserted in the center of muffin
comes out "clean", about 18 minutes.
Makes 12 muffins.
Note: These muffins can easily be stored in the
refrigerator in an airtight container for 2 days or
frozen individually in Ziploc™ freezer bags for up to
2 months.
I went from a size 12 to a size 5 (almost 3/4 soon) at 4'11. It wasn't one of those super-fast weight losses but my god! it worked and you learn how to eat for the rest of your life. If you go to the website link above, it'll explain everything better than I can. Trust me.
