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Wednesday, June 19, 2013
Featured Quizzes
Get Ripped Raspberry Protein Muffins
You've got to try these muffins, man. If you're berry hungry for a protein-packed offering, these baked goodies will do the trick.
At a glance
Cuisine
Cooking Method
Difficulty
Course/Dish
Healthy Eating
Occasions
Makes
1 dozen
Ingredients
1/2 cup rolled oats
1/2 cup vanilla soy milk
3/4 cup all-purpose flour
1/2 cup cornmeal, preferably stone-ground
1/4 cup wheat bran
1 tbsp. baking powder
1/4 tsp. salt
1/2 cup dark honey
3 1/2 tbsp. canola oil
2 tsp. grated lime zest
1 egg, lightly beaten
2/3 cup raspberries
Methods/steps
Preheat the oven to 400 degrees.
Line a 12-cup muffin pan with paper or foil liners.
In a large microwave-safe bowl, combine the oats and milk.
Microwave on high until the oats are creamy and tender, about 3 minutes. Add more milk if needed. Set aside.
In a large bowl, combine the flour, cornmeal, bran, baking powder and salt.
Whisk to blend. Add the honey, canola oil, lime zest, oats mixture and egg.
Beat just until moistened but still slightly lumpy.
Gently fold in the raspberries.
Spoon the batter into the muffin cups, filling each cup about 2/3 full.
Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
Transfer the muffins to a wire rack and let cool completely.
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