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Reviews Date of last review
Sun September 24, 2006
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Description: Tasty, high fiber muffins or breakfast cookies that can be made in the microwave for a quick meal/snack.
Ingredients: 1/2 cup 2% low-fat milk
1 large egg
1/2 cup mashed bananas, very ripe-about 1 large
1 teaspoon vanilla extract
2 scoops whey protein, chocolate
1/2 cup psyllium husk fiber
1/2 cup oats, ground to a meal
1/8 cup flax seeds, ground to a meal
1/2 cup Splenda
2 teaspoons cocoa powder
1 teaspoon baking powder
How To Prepare: Combine all ingredients.
My batch made 6 muffins and 9 breakfast cookies.
Muffins:
Place the stiff batter about 1/2 way up the cups in a lined microwave safe muffin pan and cook on High for 2 minutes, test for doneness.
Breakfast Cookies:
Place heaping tablespoons on a waxed-paper lined microwave safe plate. Zap on High for 1 minute. My third batch was thicker and had to be zapped an additional 20 seconds. (If you see darker, shiny patches you probably need to zap a little longer.)
These are sweet, tasty and VERY high in fiber...
Effort (Easy, Average, Difficult): Easy
Source: www.lowcarbfriends.com
Source: Originally Adele's recipe, adapted by DawnM : )
Grams/Serving (2 bf cookies or 1 muffin): Fat: 2g, Carbs: 15g, Dietary Fiber: 5g, Protien: 5g
Number of Servings: about 14
Carbs per serving - include all nutritional information if known: about 10/serving
Preparation Time: 5 minutes
Effort (Easy, Average, Difficult): Easy
 


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