Prep-friendly Lemon-Blueberry Oat&Egg White Muffins

[Anca]

I like to have my first meal in the car, on the way to the gym. So I had to tweak my master muffin recipe (which included PP for some of the protein) since I have to have egg whites only.
These came out pretty good. The texture is somewhere between a muffin and a quiche (the more oats you get in your portion, the better the texture).

LEMON-BLUEBERRY MUFFINS

makes 12 muffins (3 servings of 4 muffins each for me)

18 egg whites
120 g oats
1 tsp lemon extract
1/2 tsp baking powder
1/2 tsp baking soda
9 pkts Splenda
105 g frozen blueberries

Preheat oven to 400. Mix the dry ingredients well in a bowl, then add the egg whites and mix well.
Spray 2 6-cup muffin pans with cooking spray. Pour the batter as evenly as possible in the muffin cups (it would be easier to make sure the quantities are exact if you use 3 mini loaf pans instead of muffin pans).
Add the bluberries on top of each muffin and press them gently so they do not sit on the top (but don't sink all the way to the bottom) (the batter is pretty thin). It turned out that I had exactly 5 blueberries for each muffin.
Bake for 20 min.
Voila:

[Blondell]

:shock: :yum:

[Petro]

yum these sound great!!!!

[martim]

will def try!!!!!! Love me some muffins!!!!!!!!!!!!

[Neely]

I used to make some muffins/squares just like that :drool:

[Anca]

I'm a muffin fanatic. :hamster:
I forgot to add that you need to but the blueberries in frozen. No need to defrost them (they will turn the whole thing blue). Or use fresh ones.
I froze 2 servings- I'll let you know if they defrost/reheat well.
I think next time I'll try strawberry ones with banana extract! :yum:

[absolut_blonde]

Yum! These sound great for a quick easy breakfast. The strawberry/banana is a great idea, too -- I use banana extract in my muffins and it really 'makes' them. Vanilla extract could be interesting too... maybe with some raspberries.



Now I just need to get a scale so I can figure out the measurements, LOL.

[Anca]

Yum! These sound great for a quick easy breakfast. The strawberry/banana is a great idea, too -- I use banana extract in my muffins and it really 'makes' them. Vanilla extract could be interesting too... maybe with some raspberries.



Now I just need to get a scale so I can figure out the measurements, LOL.

I had totally forgot about raspberries! :yum: They're a berry too (I can't have any other fruit right now).

[Anca]

Oh no! I told the Boss I ate these today and he asked me to send him the macros for the baking powder, baking soda and extract. :wigging: I'm like, "there's NO calories in this stuff, and it comes out to an infinitesimal amount per serving!" Sheesh...
:lol3:
Keeping my fingers crossed!

[Inatic]

I love the lemon blueberry combo. Used to make some muffins with cottage cheese/eggwhite that had that in it.

WIll have to give yours a try.

[Blondell]

Oh no! I told the Boss I ate these today and he asked me to send him the macros for the baking powder, baking soda and extract. :wigging: I'm like, "there's NO calories in this stuff, and it comes out to an infinitesimal amount per serving!" Sheesh...
:lol3:
Keeping my fingers crossed!

I use this stuff too. :oops: I hope it's ok b/c it seems to add bulk to my pancakes etc.

[Inatic]

I used to use that in my muffins but stopped when i didnt find much difference. There's no cals tho.

WHen i make my pancake, i whip the eggwhites first, then STIR in the oats, so the baking powder/soda isnt needed. But im just lazy, lol, one less step.

[Cindy Day]

A little tip to help the blueberries not sink too far down into the batter is to dust them in vanilla (or any white rather than chocolate) protein powder.

I'm sure you can sub out some pp for egg whites (ask Erik) for better consistnancy.

Muffins are :yum:

:drool:

[Meechel]

I want to try me some muffins too .....lets see what new plan is ...he might be lowering my berries :mecry:

[Anca]

:woohoo: The baking soda, baking powder and extract got the green light!
Right now I can't make any substitutions at all (trust me- I asked!); that's why I had to try the recipe with egg whites only. I'm surprised it came out that well. Heck, it's almost and omelet with oats and berried in it, baked in a pan! :lol:

[Anca]

Ok here goes the report on the defrosted muffins (90-120 sec on HIGH):
:thumb:

[Meechel]

http://i251.photobucket.com/albums/gg312/Stragrabber94/lemonberrymuffins.jpg

here is what they look like in loaf type pans.

B-fast is ready for tomorrow wed and sat! :yum:

[Inatic]

I havent tried this recipe YET :drool:

but another option if you like 'more' blueberries scattered through out your muffins is to get the mini blueberries. I do this with my regular breaky to 'stretch' the blueberries, other wise there'd be like 5 in my oats or pancake lol

I think Dole makes them as does our local kroger market store brand (theirs comes in a plastic pint size container)

[rene7465]

Sounds great. But I think there is math involved :lol: I would have to actually figure out what I could have.
But they sure sound good.
Thank you for sharing

[Anca]

I havent tried this recipe YET :drool:

but another option if you like 'more' blueberries scattered through out your muffins is to get the mini blueberries. I do this with my regular breaky to 'stretch' the blueberries, other wise there'd be like 5 in my oats or pancake lol

I think Dole makes them as does our local kroger market store brand (theirs comes in a plastic pint size container)

I used to get the mini organic frozen blueberries and now the exact same brand and name comes with big ones! :mad:

[Meechel]

Sounds great. But I think there is math involved :lol: I would have to actually figure out what I could have.
But they sure sound good.
Thank you for sharing

that recipe is 3 days of most peoples off morning b-fast.

40g oats, 6egg whites (or mine is 1 egg 5 egg whites) and 35g berries.....multiply it by 3 and you got the recipe Anca posted.

:brava:

[rogmel]

i have tried these before also.....i always made oat flour from my oats.....i grind them with my hand mixer and that way it gets distributed better throughout the recipe.........

i have never tried the lemon, but will.....i lOVE lemon!!!!!

thanks anca

[Inatic]

i have tried these before also.....i always made oat flour from my oats.....i grind them with my hand mixer and that way it gets distributed better throughout the recipe.........

i have never tried the lemon, but will.....i lOVE lemon!!!!!

thanks anca

you'll love the zing of the lemon and I think i'll try ground the oatmeal. :D

[Ms Rox]

I didn't have lemon extract so I used almond extract. Very good.:yum: I bought some lemon yesterday, though, so I'll try that next time. Thanks so much for this recipe!

-Cheree

[Meechel]

I had dd grammie do these in my new texas size muffin pans and you get exactly 2 per day following Anca's recipe so I had them this morning :yum: (will post pics tonight)

[martim]

Making me some muffins this weekend :eggos:

[Blondell]

I just took this out of the oven. I am REALLY looking forward to the morning!! :lol:

[Jen]

I want those. Not on my plan though. :sadface: I'll make for the big guy..

[Blondell]

I want those. Not on my plan though. :sadface: I'll make for the big guy..

refeeds? :D

[Meechel]

http://i251.photobucket.com/albums/gg312/Stragrabber94/IMG_0520.jpg

2 per day for Anca's recipe!!! :yum:

[gymgurl]

Oooh, these look good.

Just a quick question on the original post, if I was to use whole eggs, would that work? And how many would equal 18 whites?

And secondly, do you think it's possible to use real lemon juice? Or is extract going to make it taste much different? (amateur baker here....)

[Blondell]

9 whole eggs.

Regular should work fine, but may not give as much lemon flavor due to the extract being concentrated in flavor.

[gymgurl]

9 whole eggs.

Regular should work fine, but may not give as much lemon flavor due to the extract being concentrated in flavor.

Okay great. I'm looking forward to making these!

[Anca]

Oooh, these look good.

Just a quick question on the original post, if I was to use whole eggs, would that work? And how many would equal 18 whites?

And secondly, do you think it's possible to use real lemon juice? Or is extract going to make it taste much different? (amateur baker here....)

I wouldn't use lemon juice because they are thin to begin with (unless you get more oats than I do). But you could definitely use finely chopped lemon rind- I think that would be very tasty- even better than the extract! ;)

BTW- do NOT grind the oatmeal (or blend the whole batter in the blender). The oats were sinking to the bottom, and I had layers of egg white and oats in my muffins! Not tasty at all.

[Anca]

I've made these about half a dozen times so far and I've made some tweaks:

-mix the ingredients for each muffin serving in its own separate bowl; you'll get exact quantities for each one; I use 1/4 tsp baking powder and 1/4 tsp baking soda for each and mix this in very well so it's evenly distributed in the batter
-if you make muffin loaves, you need to bake them longer in order for them to "set"; I bake them 30 min at 400, then turn off the oven and leave them in for about 30 min; they brown a little more and come right out of the pans since they harden up a bit
-using finely chopped lemon rind gives a much better lemon flavor than the extract! plus, it doesn't add any more liquid (the batter is pretty "runny" anyway)
-if you can find the small, organic blueberries, use those because you get twice as many for the same weight; I added them to each bowl of batter frozen and mixed them in, then immediately poured the batter into the muffin pans; they came out :thumb: !

[TriciaE]

I've made these about half a dozen times so far and I've made some tweaks:

-mix the ingredients for each muffin serving in its own separate bowl; you'll get exact quantities for each one; I use 1/4 tsp baking powder and 1/4 tsp baking soda for each and mix this in very well so it's evenly distributed in the batter
-if you make muffin loaves, you need to bake them longer in order for them to "set"; I bake them 30 min at 400, then turn off the oven and leave them in for about 30 min; they brown a little more and come right out of the pans since they harden up a bit
-using finely chopped lemon rind gives a much better lemon flavor than the extract! plus, it doesn't add any more liquid (the batter is pretty "runny" anyway)
-if you can find the small, organic blueberries, use those because you get twice as many for the same weight; I added them to each bowl of batter frozen and mixed them in, then immediately poured the batter into the muffin pans; they came out :thumb: !

Anca, thank you! These muffins have changed my life! :p

They were so good and I must be lucky because none of my berries sunk to the bottom. :)

And I would agree that loaf style does require more cooking time. I cooked it about 35-36 minutes and it was perfect for me.

Thanks again. :D

[Anca]

Anca, thank you! These muffins have changed my life! :p

They were so good and I must be lucky because none of my berries sunk to the bottom. :)

And I would agree that loaf style does require more cooking time. I cooked it about 35-36 minutes and it was perfect for me.

Thanks again. :D

You're welcome! ;) I love them too because I love anything baked, and because they're such a time-saver.

[Ms Rox]

Anca, I absolutely love these. I make them as mini loaves, too. They are such a treat. I'm a big fan of baked goods and these completely satisfy that craving. My son and husband turn their nose up at them, but that's good - all for me! Yum!

Thank you so much for passing this recipe on.

Cheree

[Lynny]

Thank you thank you thank you!!!! :D

[TriciaE]

You're welcome! ;) I love them too because I love anything baked, and because they're such a time-saver.

Definite time saver and they feel like such a treat.
I didn't have a big muffin pan nor a mini loaf pan so I bought some disposable mini loaf tins. (I keep reusing them). They came with plastic lids so these stack and store really easy in the fridge. I label them and I'm good to go.

Have to make more now! :)

[gymgurl]

Another question on these...how long would you say they typically last after they're baked? (assuming wrapped in syran wrap).

[Anca]

Another question on these...how long would you say they typically last after they're baked? (assuming wrapped in syran wrap).

After they cool completely, I wrap them in plastic wrap and freeze all of them except the one I'll eat the following morning. So I have no idea how long they would last unfrozen.
Even if they did last longer, I would still freeze them though! To defrost them, I take them out of the plastic wrap; place on a paper towel/plate; microwave on full power for 1 min 45 sec. They come out as if you just baked them! :yum:

[gymgurl]

After they cool completely, I wrap them in plastic wrap and freeze all of them except the one I'll eat the following morning. So I have no idea how long they would last unfrozen.
Even if they did last longer, I would still freeze them though! To defrost them, I take them out of the plastic wrap; place on a paper towel/plate; microwave on full power for 1 min 45 sec. They come out as if you just baked them! :yum:

Ahh, okay, perfect. That works good then. I just wasn't sure how freezing them would be; sometimes baked goods turn sorta dry after being frozen.

[TriciaE]

Another question on these...how long would you say they typically last after they're baked? (assuming wrapped in syran wrap).

I usually make 3 at a time and keep them in the fridge and I think they're fine. I'm very weird/picky about cooked eggs and shelf life of foods and I ate them without a problem. If I wasn't eating them within 3 days I would freeze them as Anca suggested.

Side Note - I made a raspberry/vanilla loaf today and they were not as good as the blueberry/lemon ones. Maybe I'll try raspberry/lemon for tomorrow.

[Anca]

I usually make 3 at a time and keep them in the fridge and I think they're fine. I'm very weird/picky about cooked eggs and shelf life of foods and I ate them without a problem. If I wasn't eating them within 3 days I would freeze them as Anca suggested.

Side Note - I made a raspberry/vanilla loaf today and they were not as good as the blueberry/lemon ones. Maybe I'll try raspberry/lemon for tomorrow.

Somehow lately I really dislike that "crunch" you feel when you eat raspberries or blackberries (because of the larger seeds). So I would probably hate the raspberry/vanilla combo. I wish I could find another variation but so far no luck. Maybe banana extract added and using mashed up strawberries? :scratch:

[Anca]

I got my new plan yesterday and it turns out that someone stole my berries on some of the days. :grumble: :lol:
So I had to make some fruit-free muffins. I used the same master recipe (except I get smaller portions now) and put banana extract and maple extract (1 tsp each per muffin loaf). I also added a sprinkle of cinnamon. I didn't blend the batter and the whole oats gave the loaves a nice "chewiness" that made me miss nuts less (usually banana muffins are banana-nut muffins). If you can have nuts with this meal, I would definitely add them (walnuts go best!).
They came out :yum: !

[Petro]

I make zucchini lemon muffins alot, could you try that? really nice flavor and just the right amount of sweetness

[Anca]

I make zucchini lemon muffins alot, could you try that? really nice flavor and just the right amount of sweetness

Zucchini is a fibrous veggie and those are not "free" for me right now. All I have to work with is egg whites and oats.
But yes- I've made muffins before using zucchini. Or shredded carrots, with lots of pumpkin pie spice and walnuts on top! They taste like carrot cake! :drool:

[Inatic]

I got my new plan yesterday and it turns out that someone stole my berries on some of the days. :grumble: :lol:
So I had to make some fruit-free muffins. I used the same master recipe (except I get smaller portions now) and put banana extract and maple extract (1 tsp each per muffin loaf). I also added a sprinkle of cinnamon. I didn't blend the batter and the whole oats gave the loaves a nice "chewiness" that made me miss nuts less (usually banana muffins are banana-nut muffins). If you can have nuts with this meal, I would definitely add them (walnuts go best!).
They came out :yum: !

the banana nut crunch capriella flavor drops would go great in there. I put it in my oats and booberries in the am./

sowwy you lost your booberries. :console:

[Petro]

Zucchini is a fibrous veggie and those are not "free" for me right now. All I have to work with is egg whites and oats.
But yes- I've made muffins before using zucchini. Or shredded carrots, with lots of pumpkin pie spice and walnuts on top! They taste like carrot cake! :drool:

opps sorry, I forgot about your fibrous veggie issue

[Anca]

the banana nut crunch capriella flavor drops would go great in there. I put it in my oats and booberries in the am./

sowwy you lost your booberries. :console:

I still get them 4 days/wk! :yippee:
(At least for now... :uhuh: )
So yes. Now I have to bake 2 different kinds of muffin loaves. :lol: Which is fine though because I weigh each one separately in its own bowl.

[TriciaE]

Somehow lately I really dislike that "crunch" you feel when you eat raspberries or blackberries (because of the larger seeds). So I would probably hate the raspberry/vanilla combo. I wish I could find another variation but so far no luck. Maybe banana extract added and using mashed up strawberries? :scratch:

Sorry you lost the blueberries, but you are so creative with this stuff I'm sure you new muffins will be great. Banana sounds wonderful.

I know what you mean about the crunch of raspberries. I didn't intend to buy raspberries, but the blueberries didn't look very good. :(
I made a batch of raspberry/lemon since I had to use them up and they were fine, but blueberry/lemon is the favorite so far.

[Anca]

Sorry you lost the blueberries, but you are so creative with this stuff I'm sure you new muffins will be great. Banana sounds wonderful.

I know what you mean about the crunch of raspberries. I didn't intend to buy raspberries, but the blueberries didn't look very good. :(
I made a batch of raspberry/lemon since I had to use them up and they were fine, but blueberry/lemon is the favorite so far.

I made some raspberry-vanilla muffins and they're pretty good! ;)
I also came up with another way to add flavor when I can't have the berries: I put some pumpkin pie spice and rum extract. They taste a (tiny) little bit like carrot muffins!

[PnW]

Thankyouthankyouthankyou for this recipe Anca! I've been craving blueberry muffins like MAD the past couple of days, so methinks it was fate that I stumbled across this thread :lol:


-using finely chopped lemon rind gives a much better lemon flavor than the extract! plus, it doesn't add any more liquid (the batter is pretty "runny" anyway)
Sorry if this is a dumb question.. :oops: but how much of the lemon rind do chop up to use in place of the lemon extract?

[Anca]

Thankyouthankyouthankyou for this recipe Anca! I've been craving blueberry muffins like MAD the past couple of days, so methinks it was fate that I stumbled across this thread :lol:


Sorry if this is a dumb question.. :oops: but how much of the lemon rind do chop up to use in place of the lemon extract?

Glad you like the muffins- I love them too! ;)
I just eyeball the lemon rind- I would say I use about 1 tsp per muffin loaf (I mix each one in its separate little bowl to make sure the quantities are exact- and to make different ones at the same time; some with blueberries, some with raspberries, some with no berries).

[PnW]

Glad you like the muffins- I love them too! ;)
I just eyeball the lemon rind- I would say I use about 1 tsp per muffin loaf (I mix each one in its separate little bowl to make sure the quantities are exact- and to make different ones at the same time; some with blueberries, some with raspberries, some with no berries).
Awesomeness. Thanks a ton! :love:

[Ms Rox]

I've been making them with both the lemon extract and the lemon zest. I use the zest from a whole lemon for 3 loaves. Very lemony and they smell heavenly.

[Natty23]

Oh my gosh! These are amaaaazing. Thanks for posting this recipe. Another combo, not sure if it has been recommended yet, but I did a batch with cinnamon/splenda and vanilla... so yummy!

[Blondell]

Has anyone tried this in a full-sized loaf?

[Anca]

Has anyone tried this in a full-sized loaf?

I think a full size loaf would bake a lot better by using your recipe tweak which adds the PP. The batter comes out less "wet" so it will bake through.
It would be a nice change- I guess you would just have to weigh the whole thing, then slice it into however many portions went into making it.

[Blondell]

I think a full size loaf would bake a lot better by using your recipe tweak which adds the PP. The batter comes out less "wet" so it will bake through.
It would be a nice change- I guess you would just have to weigh the whole thing, then slice it into however many portions went into making it.

Yeah, that's what I was thinking of doing. Thanks. :kiss:

[PageantGirl]

I made mine in a full loaf and cut it into thirds. 400 degrees for 25 mins, then let it sit in the warm oven for another 20. LOOKS SOOO TASTY! Cant wait to try it tomorrow =)

I also used vanilla extract, and a lemon zest...hopefully it turns out yummo! Thanks for the recipe Anca!

Now...how bout a recipe for those zucchini muffins? ;-)

[Anca]

:bump:
These are the muffin loaves I brought to Atlanta that everyone keeps asking about. :yum:

[Patricia]

I LOVED the pumpkin ones!! Delicious and ultra filling!

[Inatic]

:bump:
These are the muffin loaves I brought to Atlanta that everyone keeps asking about. :yum:

the ones stated at the beginning or are you tweaking them other than doing them single loaves?

I didnt see what ya brough but wished i did :D. I made a loaf from my college boy this am.. i didnt have the lemon zest though and just used extract.

I thought about seeing how a smidge of greek yog would be in place of a few eggwhites.

[Anca]

the ones stated at the beginning or are you tweaking them other than doing them single loaves?

I didnt see what ya brough but wished i did :D. I made a loaf from my college boy this am.. i didnt have the lemon zest though and just used extract.

I thought about seeing how a smidge of greek yog would be in place of a few eggwhites.

Yep, exact recipe as originally posted- except I bake them a little longer now (maybe 35-40 min depending how "wet" they're looking in the middle). ;) I used 50 g banana to replace the berries for some of the muffin loaves and 100 g pumpkin puree to make the pumpkin ones Patricia liked.

[Blondell]

:bump:

I'd forgotten about these. I'm making some today!! :hehe:

[gymgurl]

So I made some today with the higher protein content that turned out really well.

If anyone wants it... I used:

6 egg whites
3/4 scoop vanilla protein powder
1 tsp vanilla extract

1/4 cup oats
cinnamon
1/4 cup splena
1/8 tsp baking powder

It made 6 mini-muffins and I baked them for about 15 minutes at 350. They are definitely 'eggy', but they have a much higher protein content.

Also, another question I have, in terms of storing these, since they are a large portion of baked eggs, would it last in say my lunch bag (not cooled) all day long?

And secondly, this much egg would still make it okay to freeze? And then I'm assuming I can thaw on the counter?

I'm not sure if I'd have to tread this differently than other baked muffins since the egg content is a lot higher.

[Anca]

So I made some today with the higher protein content that turned out really well.

If anyone wants it... I used:

6 egg whites
3/4 scoop vanilla protein powder
1 tsp vanilla extract

1/4 cup oats
cinnamon
1/4 cup splena
1/8 tsp baking powder

It made 6 mini-muffins and I baked them for about 15 minutes at 350. They are definitely 'eggy', but they have a much higher protein content.

Also, another question I have, in terms of storing these, since they are a large portion of baked eggs, would it last in say my lunch bag (not cooled) all day long?

And secondly, this much egg would still make it okay to freeze? And then I'm assuming I can thaw on the counter?

I'm not sure if I'd have to tread this differently than other baked muffins since the egg content is a lot higher.

This is what I love about these muffins- you can pretty much play with the macros any way you need to and something always comes out! :lol3:
I actually posted a thread a while back with pear muffins made only with egg whites and pear! :lol: I didn't get any oats for breakfast on those days. Yep they were pretty "eggy" as you say and didn't keep as well in the freezer (were a little soggy when defrosted).
But yours have a bit of oats in them so they should keep fine for the day in your lunch bag; and you'll just have to try freezing a serving to see how it comes out when defrosted.

[gymgurl]

This is what I love about these muffins- you can pretty much play with the macros any way you need to and something always comes out! :lol3:
I actually posted a thread a while back with pear muffins made only with egg whites and pear! :lol: I didn't get any oats for breakfast on those days. Yep they were pretty "eggy" as you say and didn't keep as well in the freezer (were a little soggy when defrosted).
But yours have a bit of oats in them so they should keep fine for the day in your lunch bag; and you'll just have to try freezing a serving to see how it comes out when defrosted.

Yah exactly. These are awesome for when I'm sick of meat (which is frequently :) ) That's great to know about the fridge thing... I wasn't sure since from what I think I've read you can't keep stuff like egg salad not in the fridge for very long at all.... but it'd be great if they could last 8 or so hours out.

[fluteangel]

I get less oats but more fruit, so I just tweaked mine and made my first batch! :bunny:

5 egg whites
1 tsp coconut oil

30g oats
80g strawberries
8g cinnamon roll Lean Dessert Protein
1/4 tsp ea. baking soda and baking powder

Baked in muffin tins (mini) and it made 6, they're golden brown and I can't wait to eat them for breakfast tomorrow! 6 muffins!! Holy cow batman!

So I guess these would be strawberry cinnamon ;)
The macros I had for breakfast were 283/7.1f/25.8c/28.8p

This recipe made:
284/ 7.9f/26.9c/26.8p

Pretty darn close! :bannana:

[Anca]

I get less oats but more fruit, so I just tweaked mine and made my first batch! :bunny:

5 egg whites
1 tsp coconut oil

30g oats
80g strawberries
8g cinnamon roll Lean Dessert Protein
1/4 tsp ea. baking soda and baking powder

Baked in muffin tins (mini) and it made 6, they're golden brown and I can't wait to eat them for breakfast tomorrow! 6 muffins!! Holy cow batman!

So I guess these would be strawberry cinnamon ;)
The macros I had for breakfast were 283/7.1f/25.8c/28.8p

This recipe made:
284/ 7.9f/26.9c/26.8p

Pretty darn close! :bannana:

You can play with the macros any way you want and they still somehow manage to bake and not come out raw! :lol: Love this recipe. :thumb:

[Anca]

:bump: for Laura! :wink:

[laurawd]

:bump: for Laura! :wink:

Thanks, honey! ... Strawberries are out of season, now. :( Will have to try later.

(or maybe w/ frozen). Also, don't have lean dessert protein. Wonder if banana metabolic drive would work...

[Anca]

Thanks, honey! ... Strawberries are out of season, now. :( Will have to try later.

(or maybe w/ frozen). Also, don't have lean dessert protein. Wonder if banana metabolic drive would work...

It should. ;)

You don't need to use any PP though; just egg whites+oats+fruit and Splenda, baking powder and baking soda work perfectly. :thumb:

[Inatic]

I used to make my muffins like that prior to coming to lbf.. no PP either.. though one recipe had CC but i started eliminating that too.

[sugarkitty]

I made these and they were amazing!! I felt like I was eating blueberry muffins!

[Anca]

I made these and they were amazing!! I felt like I was eating blueberry muffins!

:ditto:

These have been a lifesaver for me- I hardly ever crave baked, Starbucks-style pastries. :bunny:

[Cathie]

:bump:

[katygowland]

Ngh, these look great, but the sheer expense of 18 egg whites!!! No way I could make these, woe...

[toese]

I made these and they were amazing!! I felt like I was eating blueberry muffins!

Can you send some to me??

[Laura]

I made these for tomorrow's breakfast.

I can't wait to try them!

[Laura]

These were delicious!

I made muffins. I added more oats. So good. These will bece a staple for me!

[Anca]

These were delicious!

I made muffins. I added more oats. So good. These will bece a staple for me!

You can adjust the amount of oats, eggs/egg whites or fruit as you wish to fit your diet plan. The muffins always come out well- simply increase/decrease baking time by a few minutes if the batter is runnier/thicker. ;)

[Scarl3tbutt3rfly]

These look awesome! Definitely trying this, as I sometimes really need a convenient food. Did anyone try with ground oats and which worked better?

[Inatic]

cathies recipe uses ground oats.. Im not sure if its better but how she likes it.

Cathie??..................

[Anca]

These look awesome! Definitely trying this, as I sometimes really need a convenient food. Did anyone try with ground oats and which worked better?

I've tried the recipe with ground oats; the batter comes out even runnier and the muffins come out smaller although the texture is smoother. Personally I like the thicker texture and bigger volume when using unground oats.

[Jobine]

Do you soak the oats in the egg-whites for a bit to first to soften or just put them in and mix them up dry?

[Patricia]

Do you soak the oats in the egg-whites for a bit to first to soften or just put them in and mix them up dry?

I make these all the time (although, Anca's pumpkin ones taste way better than mine :bowdown:) -- I just toss everything together as is.

[Anca]

I make these all the time (although, Anca's pumpkin ones taste way better than mine :bowdown:) -- I just toss everything together as is.

:hug:

No need to soak the oats. Well, unless you're using steel cut oats maybe. I always use old fashioned oats for muffin loaves.

[Inatic]

Bump with pumpkin note, see below



LEMON-BLUEBERRY MUFFINS

makes 12 muffins (3 servings of 4 muffins each for me)

18 egg whites
120 g oats
1 tsp lemon extract
1/2 tsp baking powder
1/2 tsp baking soda
9 pkts Splenda
105 g frozen blueberries

Preheat oven to 400. Mix the dry ingredients well in a bowl, then add the egg whites and mix well.
Spray 2 6-cup muffin pans with cooking spray. Pour the batter as evenly as possible in the muffin cups (it would be easier to make sure the quantities are exact if you use 3 mini loaf pans instead of muffin pans).
Add the bluberries on top of each muffin and press them gently so they do not sit on the top (but don't sink all the way to the bottom) (the batter is pretty thin). It turned out that I had exactly 5 blueberries for each muffin.
Bake for 20 min.
Voila:

QUOTE=Anca;1012712]Yep, exact recipe as originally posted- except I bake them a little longer now (maybe 35-40 min depending how "wet" they're looking in the middle). ;)

I used 50 g banana to replace the berries for some of the muffin loaves and 100 g pumpkin puree to make the pumpkin ones Patricia liked.[/QUOTE]

[Jobine]

I can't find any mini-loaf pans that are big enough to make this :( They're all just a tad too small.

[Inatic]

are you over flowing your pan?

I have ceramic ones from places like michaels that are a tad bigger.

[Jobine]

Thanks a ton, I never even thought of looking at Michaels...does the cooking time change when using ceramic?

[Marathon Girl]

I cannot wait to try these. I am in love with my egg white/oat pancake right now but this would be so handy on Mondays when I am so busy. Also hubby goes to work at 5am and he just started his plan. This would be a lifesaver for him. I will just have to make a batch with his macro's and a batch with mine. Thinking it might be easiest to make each in a big loaf pan then weigh it and divide it in three's. I don't have the mini loafs either but can look on-line. We don't have a ton of shopping options here in Juneau.

Thanks Anca, cannot wait til I am allowed to try the pumpkin ones. Is pumpkin considered a fruit on plan?? If so then maybe I can try them soon. I do get fruit and I could sub it out if the boss lets me sub next week. I am such a newbie, sorry if this question is so elementary. I just have no clue yet. :)

[hoopinjenn]

oh this is awesome, it's exactly perfect for my meal #1 altough I would need to add more fruit which I can eat on the side :)

[baybygirl31]

These muffins have become my mid-week breakfast staple. I use 3 regular muffin pans, instead of the minis. I just bought the disposible pans from the store, and will reuse them until they crack. 3 uses so far!

I've made lemon/mixed-berry, lemon/strawberry, pumpkin, and a pineapple coconut. On days when I get a full serving of fruit, I heat up my extra 1/2 serving and pour it over the top to make it extra fruity. Yum!!

[sjwonder]

Wow, these look great and I can have one more option !

Can I use Stevia instead of Splenda and if so, should I replace Splenda with same amounts of Stevia ?

Thanks,
Sumaya
(LBC Gal In Waiting)