Friday, December 21, 2007

Strawberry Surprise Muffins

1 cup FAT FREE plain yogurt
1 cup rhubarb sauce (see recipe below)
2 cups strawberry rhubarb (see recipe below)
1 cup 5 grain whole oats
1 cup organic wheat bran
1 cup organic finely milled whole wheat flour
1 cup Grape Nuts cereal
1 tsp. baking soda
1 tsp. cream of tarter
1/2 tsp. salt
1/4 cup Whey Low GOLD

1. Preheat oven to 350 degrees.
2. In a large bowl, add yogurt, rhubarb sauce, and strawberry rhubarb (DO NOT drain off excess liquid from rhubarb), stir to combine.
3. Next, add whole oats, wheat bran, whole wheat flour, grape nuts cereal, baking soda, cream of tartar, and salt. Mix well until combined.
4. Spoon batter into a 12 cup silicone muffin pan lined with paper cups and place on baking sheet. Dust muffin tops with Whey Low Gold*.
5. Bake for 45 minutes, remove from oven and allow to cool.
6. Pop muffins out of cups and place in a large ziplock freezer bag. Keep refrigerated or frozen until ready to use.

Eat & Enjoy!,

Note: When reheating from frozen state, just pop 2 muffins in the microwave for 45 seconds to 1 minute each and they are ready to eat!

Rhubarb Sauce:
2 cups rhubarb (fresh or frozen)
1/3 cup Whey Low Granular* (you can use any sugar substitute)
1/4 cup water
2 tsp. strawberry extract

Place ingredients in a small saucepan, cook until rhubarb softens and breaks apart while stirring often. Finished sauce should resemble cooked applesauce, set aside to cool.

Strawberry Rhubarb:
2 cups fresh or frozen rhubarb
1 cup Torani Sugar Free Strawberry Syrup

Place rhubarb in small storage bag, add 1 cup sugar free strawberry syrup, securely seal and place in refrigerator for 24 hours. Occasionally turn bag so that the syrup will be evenly distributed over the rhubarb.

*Whey Low Granular and Whey Low GOLD are sugar substitutes, you can purchase these at .

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