Blueberry Muffins Protein

Image may contain: food

 

Ingredients

3/4 cup sugar

1/3 cup butter

1/2 teaspoon lemon zest

2 eggs

1 cup heavy cream

2 level cups flour

4 teaspoons baking powder

1/2 teaspoon salt

2 scoops Isopure Protein Powder (0 carbohydrates)

1 cup blueberries

 

Directions

Preheat oven to 375 degrees F.

Cream together the butter and sugar.  Add eggs, cream, protein powder, flour, baking powder, lemon zest, and salt.  Mix well.  Stir in the blueberries.

Use a muffin tin lined with 18 cupcake papers.  Fill the cupcake papers with the batter and bake in preheated oven for 20 minutes.

 

Nutrition Facts
Servings 18.0
Amount Per Serving
calories 89
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 40 mg 13 %
Sodium 118 mg 5 %
Potassium 84 mg 2 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 0 g 2 %
Sugars 5 g
Protein 4 g 8 %
Vitamin A 7 %
Vitamin C 6 %
Calcium 6 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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DARK CHOCOLATE BERRY BASKETS

November 9, 2015 Photo; For Use With AP Lifestyles

 

Ingredients

1 cup dark chocolate chips

1 teaspoon coconut oil

2 tablespoons finely chopped toasted almonds

Kosher salt

1 tablespoon balsamic vinegar (white, if you have it)

1 tablespoon packed brown sugar

Ground black pepper

2 cups halved or quartered fresh strawberries (or other berries or orange segments, membranes and seeds removed)

2 tablespoons chopped fresh mint

 

Directions

In a large glass or other microwave-safe bowl, combine the chocolate and coconut oil. Microwave on 50 % power, stopping to stir every 30 seconds, until melted and smooth, about 3 minutes.

Spread a few spoons of the melted chocolate into a silicone cupcake liner, using the back of the spoon to spread the chocolate up the side of the liner so it is evenly and thickly coated. Sprinkle the wet chocolate with a teaspoon of almonds and a tiny pinch of kosher salt. Repeat with 7 more liners. Chill the chocolate until firm, at least 30 minutes.

Meanwhile, in a medium bowl, mix together the vinegar, brown sugar and a pinch of pepper. Add the strawberries and toss to coat. Let sit to allow flavors to sit for at least 15 minutes. Immediately before serving, stir the mint into the strawberries, remove the chocolate baskets from the molds and spoon in the berries.

 

Berry Crumble

Big-Berry-Crumble

Ingredients

Filling:

4 cups fresh blackberries

2 cups fresh blueberries

2 tablespoons sugar

1 teaspoon lemon zest

1 tablespoon flour

Topping:

2⁄3 cup rolled oats

1⁄2 cup Sugar

1⁄4 cup light spelt flour

1⁄2 cup (1 stick) butter

1⁄2 cup finely chopped walnuts

2 teaspoons ground cinnamon

Directions

Preheat the oven to 350 degrees F. Lightly grease a 9-inch pie plate.

To make the filling, in a medium bowl, combine the berries, Sugar, lemon zest, and flour.

To make the topping, in a food processor, pulse the oats, Sugar, flour, butter, walnuts, and cinnamon until just combined. Pour the berry filling into the prepared pan and sprinkle the topping over the top.

Bake until the topping is golden brown and the juice is oozing and bubbling, about 40 minutes.

Berry Salad with Roasted Walnuts, Goat Cheese, and Orange Vinaigrette

 Berry Salad with goat cheese

Ingredients

6 cups mixed baby greens and spinach

6 ounces blueberries

1 pint strawberries, sliced

½ cup chopped walnuts

4 oz. goat cheese, crumbled

For the vinaigrette 

4 Tablespoons white wine vinaigrette

2 Tablespoons olive oil

2 Tablespoons sugar

Juice of one orange

Directions

Preheat the oven to 350 degrees. Place walnuts on an aluminum pan. Bake in the preheated oven about 10 minutes, tossing halfway through. Remove and allow to cool.

Toss greens, sliced strawberries, blueberries, walnuts, and goat cheese in a large bowl.

In a mason jar, combine all the vinaigrette ingredients and shake them up until well combined. Store in the fridge until ready to serve or pour directly over the salad. Give it a good shake before pouring.