My friend, Mary Reece, gets full credit for this find – THANK YOU MARY!!!
Mary bought silicone muffin cups for me to use for my egg & veggie muffins (recipe is on website) as they always stick and can be a pain to get out of the pan in one piece. I tried them out and they work GREAT!!! I highly recommend them – easy to use and clean and best part is NO sticking!!!
1) Slight update to the Egg & Veggie Muffin Recipe – check it out.
2) Slight update to Cauliflower Pizza Crust Recipe – See Step 3 . I now BROIL the crust for several minutes as it makes for a firmer crust!
CHOCOLATE PROTEIN MUFFINS – Low Carb & Fat:
Ingredients & Directions:
Using my Cuisinart Smart Stick I blend the following together:
*2 scoops P4P Chocolate Protein Powder
*2 cups liquid egg whites
*3 tbsp coconut flour
*1 tbsp chia seeds
*1/4 tsp baking powder
*Cinnamon, vanilla & ground clove to taste
Mix well together then add:
*1 cup blueberries (chop up & blend into mixture with smart stick)
*stir in ½ cup of unsweetened applesauce
Divide into 6 muffins – either spray a muffin pan or use the NON-STICK silicone muffin cups. I recommend the muffin cups!!!!
Bake at 385 for 40 minutes or until done.
You can order the p4p protein powder on-line and save 15% using my athlete code tara15. This is the best tasting powder!!!