Wednesday, August 17, 2011

Jam-filled Protein Muffins

1/2 c whole wheat flour
1/2 c cornmeal
1 1/2 TBSP brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 scoops non-sweetened vanilla flavor protein powder
1 egg
1 cup (8 ounces) plain nonfat greek yogurt
1 tsp vanilla
3 TBSP natural jam or preserves (no added sugar)

Heat oven to 400 and spray a 6 cup muffin tin with cooking spray.

In a medium bowl, mix dry ingredients. In a small bowl, mix wet (except jam). Form a hole in the center and add wet ingredients into dry. Stir until just combined.

Split HALF of the batter between the 6 muffin cups. Add a 1/2 TBSP of jam to each in the center, and then distribute the last half of the batter over the jam. Firmly bang the pan on the counter after adding batter each time to flatten, and release any air bubbles.
Bake 15-18 minutes. Cool 5 minutes and move to a cooling rack. Let cool completely before storing.

160 calories (per 3" large muffin)
21g carbs
2 g fat
16 g protein
334 mg sodium

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