Post by Brady Lee on Sept 30, 2007 11:34:03 GMT -5
Clean Carrot Cake Muffins
8 egg whites
1 cup Oats
½ cup cottage cheese, lowfat
1/2 scoop vanilla Protein Powder
2 teass baking powder
2 tabless vanilla extract
and coconut extract
1/2 cup splenda
some molly mac
3 teass cinnamon
1 cup grated carrots
1/3 cup crushed pineapple -- drained
2 tabless raisins -- optional
2 tabless almonds -- or walnuts, optional
pam
Combine Egg Whites to cinnamon in a blender. Blend. Gently fold carrots, pineapples, nuts and raisins.
S batter into muffin pans coated with cooking spray, filling ¾ full. Bake at 375 for 30 minutes or until golden. Remove from pan immediately.
***the trick here is when ur ready to eat them, blend ff cream cheese w/ some splenda and a teeny bit of vanilla and spread on muffin.
8 egg whites
1 cup Oats
½ cup cottage cheese, lowfat
1/2 scoop vanilla Protein Powder
2 teass baking powder
2 tabless vanilla extract
and coconut extract
1/2 cup splenda
some molly mac
3 teass cinnamon
1 cup grated carrots
1/3 cup crushed pineapple -- drained
2 tabless raisins -- optional
2 tabless almonds -- or walnuts, optional
pam
Combine Egg Whites to cinnamon in a blender. Blend. Gently fold carrots, pineapples, nuts and raisins.
S batter into muffin pans coated with cooking spray, filling ¾ full. Bake at 375 for 30 minutes or until golden. Remove from pan immediately.
***the trick here is when ur ready to eat them, blend ff cream cheese w/ some splenda and a teeny bit of vanilla and spread on muffin.
