Egg White Muffins

What is another word for “Muffins” when referring to a savoury dish? My Mom would like me to call them “Rounds” but I am not sure I like that?!? Ideas?

On the Jamie Eason Livefit program the evening meal is 5-6 egg whites and vegetable. So, to make life easy I put in the food processor – spinach, brussel sprouts, mushrooms and parsley.

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Then I put a couple of heaping tablespoons into a greased muffin tin and added 1-1/2 Tbsp of Egg White (because that is all that fit!)

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I put them in the oven for about 15 mins at 350F.

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And the Egg White MUFFIN was born! They are pretty tasty, I think next time I will add onion to my mixture of vegetables to give a little bit more flavour and moisture. Enjoy!

Turkey Muffins

I made Jamie Eason’s Turkey Muffins for my program and they turned our great! A little bigger than expected considering I am supposed to have 4 of them per day! I used my same vegetable mix that I used in my¬†Egg White Muffins

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I also made a second batch to put into the freezer so that I just have to defrost and cook. We are all about easy around here!

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Here is the recipe direct from Jamie Eason herself…

Carrot Spice Muffins

This is another great recipe from Quinoa 365. I make these and freeze them for up to 1 month, if they last that long! They are super moist and a great snack for even my little guy!

1 1/3 cup quinoa flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

2/3 cup raisins

2 large eggs

1/2 cup packed brown sugar

2/3 cup plain yogurt

2 1/4 cup grated carrots

Preheat oven to 350 F. Lightly spray a 12-cup muffin pan with cooking oil.

Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Stir until well blended. Mix in the raisins and set aside.

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Whisk the eggs, sugar and yogurt into a large bowl. Stir in the grated carrots.

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Using a spatula, gently stir the flour mixture into the carrot mixture until just blended. Scoop the batter evenly into the muffin cups.

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Bake on the centre oven rack for 20 to 24 minutes, until a toothpick inserted in the centre of a muffin comes out clean.

Remove the muffins from the oven and allow them to cool completely before removing them from the pan. Store in a sealed container in the fridge for up to 1 week or freeze for up to 1 month.

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“If you want to decadent version, top with your favourite cream cheese frosting” NOM NOM!