Apple Cinnamon Protein Muffins

Turn that pancake mix into muffins! Try this delicious recipe for a classic apple cinnamon muffin, but packed with fiber and packed with protein! Great for kids too!

You can make them into large batches and freeze them, for a fast and healthy breakfast on the go.

INGREDIENTS:
1-1/2 cups FlapJacked Cinnamon Apple Protein Pancake Mix
1 cup skim or fat free milk
1 TBSP honey (or use low-glycemic sweetener)
2 large egg white
1 cup Barbara’s Better that Granola oats & honey

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INSTRUCTIONS:
Preheat oven to 350.  Grease a non-stick muffin pan (or use paper or foil muffin liners).  Mix all ingredients with a mixer on low for 30 seconds, then on high for 1 minute.  Pour evenly into 8 muffins.  Bake in pre-heated muffin pan for 12-15 minutes. Lt cool & Enjoy!

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NUTRITIONAL:
Serving Size: 1 muffin
Servings: 8
Calories 88
Fat 1g
Carbs 14g
Fiber 1g
Sugar 7g
Protein 12g

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5 layer Magic Bars

These are my go to dessert bars for any occasion! They are super simple, quick easy and only have a handful of ingredients. You can customize the few ingredients there are for people who can’t have nuts or don’t like butterscotch. I can’t wait for you to try them!

Ingredients:
✓1 1/2 cups graham cracker crumbs
✓1 stick salted butter, melted
✓1/2 cup chopped macadamia nuts
✓1 cup butterscotch chips
✓1 cup semisweet chocolate chips
✓1 cup shredded coconut
✓1 14 -ounce can sweetened condensed milk

Directions:

Preheat the oven to 350. Combine the graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-by-13-inch baking dish. Sprinkle macadamia nuts, chips and coconut on top. Pour the sweetened condensed mil over the mixture and bake for 30 minutes. Cool completely and cut into bars.

5 layer magic bars

 

Cinna-pockets

My kids love cinnamon rolls, and well so do I! I wanted to do something different and so I created the cinna-pockets! These are great for a weekend morning, or freeze them and they can be defrosted for a weekday breakfast on the go before school. It only took about 20 minutes from start to finish.

Here’s what you need:

  1. 1 package refrigerated cinnamon roll dough w/ icing
  2. Rolling pin
  3. an 11 x 13 in baking sheet
  4. Butter or Pam for greasing
  5. 1 medium crimper (or you can do it by hand with a fork)

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Here is what you do:

  • Open up the package of cinnamon roll dough, take the individually cut pieces and icing out.
  • Roll out each piece big enough to fit in the crimper. If you don’t have a crimper you can do it without by crimping the edges together with a fork.
  • Place a spoonful in the middle and crimp together.
  • Repeat with remaining pieces.
  • Make sure all edges are crimped together tightly so the icing does not spill out.
  • Place on a greased baking dish and bake for 10-12 minutes.
  • Let cool, and pour any left over icing over the top. Enjoy!

Careful, they go fast!

Boyfriend Beer Cake

This is what I call the “Boyfriend Beer Cake”, a perfect combination of chocolate and beer. I started making this a few years ago, as a Valentines gift for my boyfriend. I never knew what to get him and he was a foodie like myself so I decided to make something for him instead of buying something. I combined his two favorite things, a good dark stout and chocolate. It was a smash and I now make it every year. Needless to say the recipe stayed, the boyfriend didn’t.. lol!  Hope you enjoy it.

Also, feel free to add coconut, walnuts or almonds into the icing for a little crunch.

Ingredients

  • 2 tablespoon cocoa powder
  • 7 fluid ounces dark beer
  • 2/3 cup very soft butter
  • 1 cup dark brown sugar
  • 2 large eggs, beaten
  • 1 1/3 cup flour
  • 14 teaspoon baking powder
  • 1 teaspoon baking soda
  • For the icing

  • 2/3 cup powdered sugar, sifted
  • 1 tablespoon very soft butter
  • 2 tablespoons dark beer
  • 2/3 cup dark chocolate chips (50-55% cocoa solids)

 

Directions

  1. Pre-heat the oven 350°F.
  2. You will need two 8 inch (20 cm) cake tins, 1½ inches (4 cm) deep, lightly greased, and the bases lined with baking parchment, also lightly greased.
  3. Cream the butter and sugar together, beating thoroughly for 3 or 4 minutes until pale and fluffy. Now gradually beat in the eggs, a little at a time, beating well between each addition.
  4. Next, sift the flour, baking powder and baking soda on to a sheet of baking parchment.
  5. Measure the cocoa and put it in a separate bowl, gradually stirring the beer into it. Carefully and lightly fold into the egg mixture small quantities of the sifted flour alternately with the cocoa-beer liquid. Then, when both have been added, divide the cake mixture equally between the 2 tins and level it out.
  6. Bake the cake in the center of the oven for 30-35 minutes. The cakes should be flat on top and feel springy and will have shrunk slightly from the side of the tin. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack to cool further, carefully stripping off the base papers.
  7. To make the icing, beat the icing sugar and butter together until blended, then gradually add the beer, making sure it is thoroughly mixed in after each addition.
  8. Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn’t touch the water. Then, when it’s melted, remove the bowl from the water, and carefully fold the chocolate into the icing mixture.
  9. After all the icing has cooled to a spreadable consistency, spread the icing on top of the cake, using a palette knife.
  10. Now try to be patient and allow the icing to become firm before eating!

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