Wednesday, March 19, 2014

Hidden Protein Muffins

Here's another breakfast recipe coming right at you. This one is not quite as decadent as yesterday's pancakes, but it is sure to give you the morning energy you need. Where does all the protein come from? Cooked chickpeas are my hidden secret. You would never guess.

Creamy Protein Packed Corn Muffins

Creamy Protein Packed Corn Muffins
makes 12
1 cup cornmeal
1 1/3 cups rolled oats
½ tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup cooked chickpeas
¼ cup softened butter
½ cup applesauce
2 large eggs
1 tbsp apple cider vinegar
8 ounces softened cream cheese

Preheat your oven to 375 degrees and spray a 12 holed muffin pan with oil. In a high speed blender, blend the oats into a flour. Stir all the dry ingredients together in a large bowl. Put the chickpeas into the blender and blend until there are no more chunks. Add the cream cheese, applesauce, butter, vinegar, cream cheese, and eggs into the blender with the chickpeas. Blend until creamy. Mix the wet and dry ingredients together until just combined. Divide the batter between the prepared muffin pan. Bake for 20 minutes, or until a toothpick comes out clean. Let the muffins cool for 5 minutes before removing to a cooling rack.

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