Maple Walnut Protein Muffin

Ingredients

• Egg white

  Raw, fresh eggs

  3 large or 99g

• Butter

  Unsalted

  3 tbsp or 43g

• Maple syrups

  ¼ cup or 81g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Wheat flour

  Whole-grain

  ½ cup or 60g

• Wheat germ

  Crude

  ¼ cup or 29g

• Oat bran

  Raw

  ¼ cup or 24g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Whey protein powder

  Gold Standard, Any flavor, 100% whey protein

  180 grams or 180g

• Walnuts

  Nuts, black, dried

  ½ cup, chopped or 63g

Directions

1. Preheat the oven to 350F.
2. In a large mixing bowl, add the egg whites, oil, maple syrup, and skim milk and mix well. In a separate bowl, mix together the flour, wheat germ, oat bran, protein powder, baking powder, and baking soda. Combine the dry and wet ingredients, stir only until the dry ingredients are moistened. Gently stir in the nuts.
3. Lightly coat a nonstick muffin pan with cooking spray and pour in the mixture (each cup should only be 3/4 full). Bake for 20 25 minutes or until toasty brown and a toothpick inserted into the middle comes out clean. Let them sit for a few minutes before removing them from the pan. (180 grams of protein powder = 6 scoops) Excerpt From: Michael Matthews. The Shredded Chef. iBooks. https://itun.es/ca/V7n-F.l

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