High Protein Muffins Recipe
Ingredients
| Whole wheat flour | 1 Cup (16 tbs) | |
| White flour | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Brown sugar | 2 Tablespoon | |
| Baking powder | 2 Teaspoon | |
| Triticale sprouts | 1⁄4 Cup (4 tbs) | |
| Egg | 1 | |
| Milk | 1 Cup (16 tbs) | |
| Butter | 4 Tablespoon, melted |
Nutrition Facts
Serving size: Complete recipe
Calories 1852 Calories from Fat 580
% Daily Value*
Total Fat 66 g101.4%
Saturated Fat 37.4 g187.1%
Trans Fat 0 g
Cholesterol 363.1 mg121%
Sodium 2906.2 mg121.1%
Total Carbohydrates 278 g92.6%
Dietary Fiber 19.3 g77%
Sugars 43.2 g
Protein 53 g105.3%
Vitamin A 39.7% Vitamin C
Calcium 111.9% Iron 80.7%
*Based on a 2000 Calorie diet
Directions
Combine in mixing bowl the flours, salt, baking powder and sugar.
In blender put sprouts, egg, milk and butter.
Blend for 20 seconds.
Pour over dry ingredients and mix together with spoon.
Stir, do not beat, until well mixed.
Butter a 12-mufBn tin.
Fill each 2/3 full.
Bake for 20-25 minutes until risen and firm.
Chef
