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Zoned Chocolate Cherry Muffins Yield: 4 servings Dry ingredients: 1 1/3 cups oat flour (finely grind the oats in a blender or buy at natural food market) 4 1-ounce scoops chocolate whey protein (about 1 cup) 2 1/4 teaspoons pumpkin or apple pie spice (a blend of cinnamon, nutmeg, allspice, and cardamom or cloves or ginger) 1 tablespoon nonaluminum baking powder 1 tablespoon grated orange rind (optional) Wet Ingredients: 4 whole eggs or 8 egg whites 5 1/3 teaspoons unrefined canola oil 8 teaspoons fructose powder or syrup or agave nectar 2/3 cup unsweetened applesauce or apple juice 1 cup pitted sweet red cherries or 1 cup frozen, pitted, unsweetened "sweet" cherries (not thawed), coarsely chopped Instructions: 1. Preheat the oven to 350°F. Spray a 12-muffin tin with nonstick cooking spray and set aside. 2. Sift the dry ingredients into a 1 1/2-quart mixing bowl. Stir and set aside. 3. Combine the wet ingredients (except the cherries) in a blender. Cover and blend until smooth, stopping to scrape down the sides. Or, whisk the wet ingredients in a large mixing bowl. 4. Add the wet ingredients to the dry ingredients. Stir just until evenly mixed, scraping the bottom of the bowl to incorporate the flour and remove lumps. Do not overmix, or the muffins will be tough. Gently fold in the cherries. 5. Spoon the batter equally into the muffin cups. 6. Bake until firm to the touch and golden on top and around the edges. A toothpick inserted in the center should also come out clean. It will take 20 to 24 minutes to bake. Cool, and then run a knife around the edges to release the muffins. Cover and refrigerate. Use the muffins within 1 week, or freeze them. "God, grant me the serenity to accept the things I cannot change; courage to change the things I can and the wisdom to know the difference." Jesus Loves You! -Sylvia C. Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
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