Monday, July 6, 2009

More Chocolate!

I have tweaked many, many recipes. I think this is one of my favorites. My friend Vicky loves this recipe as well. So in honor of her being the very FIRST follower on my blog, I thought I'd post this recipe for you all. Thanks Vicky and HUGS! For all you pumpkin haters, I promise you can't taste it in here.

Chocolate Flax Muffins
Nutritional Info
Fat: 9.9g
Carbohydrates: 6.4g
Calories: 134.7
Protein: 7.6g


1/3 cup ground almonds
2/3 cup ground flax seed (flax meal)
1/3 cup splenda granular
1 scoop chocolate protein powder (I use Max protein from GNC)
2 tsp baking powder
1 square unsweetened baking chocolate
1 Tbl powdered milk
3 eggs
1/2 cup canned pumpkin (not flavored/spiced for pies)
1/4 cup sugar free syrup (I use DaVinci French Vanilla)
1 TBL plus 1 tsp oil


Mix the flax, almond, baking powder, splenda and chocolate protein powder and set aside.In a bowl large enough to accomodate the remaining ingredients (ie, larger than a cereal bowl), place the baking chocolate and melt SLOWLY in the microwave. Stir and break up every 10 seconds (Dont burn the chocolate). Once almost melted, stir vigorously to complete the melting. Add in the powdered milk. Add in one of the eggs and stir, stir, stir until it's incorporated. It will eventually incorporate, be patient. Then add remaining eggs until smooth. Stir in pumpkin, oil and syrup. Add the wet to dry and stir well. Let batter sit for 5 minutes and put into silicone muffin tins or spray with nonstick spray. Bake at 350 for 20 minutes or until the top is firm to touch. Makes 9 muffins.

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