Tender, moist, sweet, and perfumed with cinnamon. And, using the GO-Diet’s figure of 4 grams of carbohydrates per cup of buttermilk, not a bad deal, carbohydrates-wise.
Yield: 10 muffins, each with 13.5 carbohydrates and 6 grams of fiber, for a total of 7.5 grams of usable carbs and 9 grams of protein.
INGREDIENTS
- 2/3 cup wheat bran
- 3/4 cup plus 2 tablespoons vanilla-flavored whey protein powder
- 2 tablespoons vital wheat gluten
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup Splenda
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
- 1 cup buttermilk
- 1 egg
- 3 tablespoons oil
- 1 tablespoon blackstrap molasses
INSTRUCTIONS
- Preheat the oven to 350°F.
- In a mixing bowl, combine the wheat bran, protein powder, wheat gluten, salt, baking soda, Splenda, cinnamon, and nuts, and stir until well combined.
- In a measuring cup, stir together the buttermilk, egg, oil, and molasses.
- Spray 10 cups of a muffin tin well with nonstick cooking spray.
- Give the wet ingredients one last stir, and pour them into the dry ingredients.
- With a spoon, stir just long enough to moisten all the dry ingredients. Do not over-mix! The batter should look rough, and a few lumps are fine.
- Spoon the batter into the prepared muffin cups, dividing the mixture evenly. The muffin cups should be about 2/3 full.
- Bake for 20 to 25 minutes, and then turn out the muffins from the muffin cups onto a wire rack to cool.
