 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 2/3 | tablespoons | all-purpose flour | 1/8 | teaspoon | all-purpose flour | 1/8 | teaspoon | baking powder | 1/4 | small (5-1/2" long) | Carrots, raw | 1/4 | cup, chopped | zucchini | 7/8 | scoop | Whey Protein Supplement Vanilla, Designer | 1/2 | tablespoon | splenda no-calorie sweetener | 2 2/3 | tablespoons | applesauce, unsweetened | 1/3 | tablespoon | cinnamon, ground | 1/8 | teaspoon | nutmeg | 1/2 | teaspoon | vanilla extract | 2/3 | fluid ounce | water |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350°F. | | 2 | Coat five pockets of a muffin tin with nonstick cooking spray. Dust each pocket with
flour to prevent the muffins from sticking. | | 3 | Take two mixing bowls, in one mix the baking powder and flour together. In the other,
grate the carrot and zucchini. Next, add the protein powder, Splenda®, apple-sauce and
the cinnamon to the carrots and zucchini. | | 4 | Fold in the flour mixture until all are
combined. With a spoon, half fill 5 muffin pockets. Bake for approx. 30-40 minutes, or
until golden and a toothpick inserted in the middle of a muffin comes out clean. |
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