This is an amazing recipe that was created by my master chef Lissette Steinke. This lady can take pretty much any recipe I throw at her and find a way to make it work around the "rules" that my clients follow to help them reach their weight loss goals. Make a batch and you will be delighted to find out just delicious healthy eating can be!

-LC

Cranberry Muffins

Dry Ingredients Measurements
Slow Oats 1/4 cup
Oat Bran 1 and 1/2 cups
Whole Wheat Flour 1/2 cup
Cinnamon 1/2 tsp.
Stevia Sweet'n'Bake or Splenda 1 & 1/2 Tbsp.
Biox Vanilla Whey Protein Isolate 35 g (1 scoop)
Baking Powder 1 tsp
Baking Soda 1/2 tsp.
Apple Pie Spice 1 tsp

WET IN BLENDER
Plain No Fat Yogurt 1/2 cup
Dry Cottage Cheese 1/2 cup
Egg Whites 1 cup
Orange 1 large
Applesauce 1/4 cup
Cranberries 1 cup
(Fresh or thawed frozen cranberries)

Makes 6 muffins Protein Carbs Fat
Breakdown: 21.22 33.62 2.32

Directions:
Combine your dry ingredients in one bowl.

Throw egg whites in the blender – beat on high for a minute or so then add the rest of the wet ingredients and blend ‘til somewhat smooth. Add to dry ingredients and mix lightly ‘til all is incorporated – do not overmix.

The best way to make these muffins and divide them into 6 equal portions and to purchase an extra large silicone muffin tin (then you don’t have to use any grease/Pam and muffins come out uniformly. President’s Choice has a wonderful extra large silicone muffin tray.) When you are done your batter fill your muffin tins with 3/4 cup of the batter to get your 6 equal muffins. Bake in a 400 degree oven for 15-20 minutes depending on your oven. Muffins will be baked when a toothpick inserted comes out clean. Really watch them as you can quickly go from underbaking them to overbaking them! If you don’t have a extra large muffin pan than split the batter into 12 equal muffins and just eat 2 for your full serving.


Created with love & care by Lissette Steinke 2007