Berry Oatbran Protein Muffins
Yup, that’s regular ice cream, vanilla. Onto a straight-out-of-the-oven protein muffin. You only need a tablespoon of icecream really (so get a really GREAT one) onto the muffin and oy, it’s kicking post workout! Hits le spot as ‘they’ say.
The ‘recipe’ for these guys is basically the same as the muffins two days ago BUT, this time, I added a texturizer: oatbran.
See, the oatbran made them turn out totally moist and uncooked-cookie-like, if that makes sense.
1. What I did was, instead of throwing the oat bran into the mixture in dry form, I cooked a bunch of it in water and added the thickly-cooked oat bran to the muffin mix (which I made with egg whites + chocolate whey + cocoa + banana + baking powder).
2. I the mix in cupcake cases and then added frozen berries on top and threw them in the oven for 40 minutes in a 170 degree (celsius) oven, boooom!
Macros per Serving: N/A
Main point to make by these guys: consider adding a cooked something to your mix be it cooked oat bran, steel cut oats, cooked quinoa, cooked brown rice, or, of course, a cooked sweet potato or pumpkin or squash; adding this totally does away with the whey’s rubberlike qualities resulting in a scrumptious wet soft and tasty muffin! When using a grain, thing is to cook it thick with either milk or water so it becomes a texturizer and then boom, add that to the whey batter :-)