Morning Fiber and Protein Muffins

Name: Morning Fiber and Protein Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins, 12 serving(s)
Ingredients: 3 cups Fiber One cereal; 2 tablespoons ground flax seeds; 1 tablespoon cinnamon (or to taste); 1 teaspoon baking powder; 1/2 teaspoon salt; 1 egg; 1/4 cup applesauce (or one little pot); 1 teaspoon vanilla extract; 3/4-1 cup tea (or water or skim milk); 3/4 cup low fat cottage cheese (or yogurt)

Submitted by rayedee8

"Nobody EVER believes what these are actually made of. My dad thought they were cinnamon-carrot muffins with cream cheese icing by the smell and my mom gobbled 3 out of the pan before they were cool enough for me to remove! Regardless, these muffins are REALLY high in both fiber and protein and low in fat which makes them the ultimate breakfast-on-the-go food! Made with fruit rooibos tea as I make them, these muffins also pack a powerful morning antioxidant!"

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Ready In:: 40mins
Ingredients:: 10
Yields:: 12 muffins
Serves:: 12

ingredients

3 cups Fiber One cereal
2 tablespoons ground flax seeds
1 tablespoon cinnamon (or to taste)
1 teaspoon baking powder
¹⁄₂ teaspoon salt
1 egg
¹⁄₄ cup applesauce (or one little pot)
1 teaspoon vanilla extract
³⁄₄ - 1 cup tea (or water or skim milk)
³⁄₄ cup low fat cottage cheese (or yogurt)

directions

Preheat oven to 350 degrees and line 12 muffin cups with paper liners.
In a large bowl combine the applesauce, tea, and cereal and leave to soak for 10 minutes. Stir occasionally. Cereal should start to feel heavy and squishy.
In a stand mixer or with a hand mixer on a low-to-medium speed mix the cereal mixture until it is fairly mushy, much like the consistancy of mashed potatoes. If you are shorter on time or your hand mixer gets bogged down, try throwing the lot in the blender or food processor.
Add the ground flax and mix well.
Add the egg and vanilla and blend well.
Add the remaining ingredients one by one leaving the cottage cheese until last. Mix well. Batter should be thick and fairly lumpy with a fibrous texture.
Transfer batter to muffin pans and bake at 350 for about 25 minutes Adjust time according to humidity and altitude (+/- 5 minutes. As an indication, in the summer (humid/hot) in Toronto (elevation 600ft) I bake these for 22-23 minutes.

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Reviews

I was also excited about this recipe but not the best...I followed the directions to the "T" and used a hand mixer. They took forever to cook and didn't rise very much. Still "gooey" in the end. Will not make them again.

plankhouse
I was so excited about these muffins! I only tried them once, so maybe I messed up somewhere, but they really just didn't work out. :( They smelled awesome baking, but no matter how long I cooked them, I couldn't get them beyond a "soggy cereal" texture. And just a note, I tried them in the blender, and that didn't work -not enough liquid - definately use your mixer! I probably messed up somewhere, but mainly wanted to leave the note about not doing this in your blender.

MelisAnderson

RECIPE SUBMITTED BY

rayedee8

2 Recipes

I am a baker at heart, I can and love to bake just about everything (cakes, petit fours, bread, crackers, cookies, creme brulee, etc etc etc)... unfortunately this is a dangerous hobby for someone who recently found out she was hypoglycemic :P So now I'm trying cooking :D I am also a big tea fan, green and rooibos especially! I can't get enough of teavana's teas!

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