Thursday, February 26, 2009
Monday, February 23, 2009
1 NS pancake mix
1 TB brown Splenda
3 Tbsp eggbeaters
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cold coffee or instant coffee
1 TB FF milk
1 TB Ghiradelli ground sweet chocolate
1/2 ts vanilla extract
2 oz FF cream cheese
1 TB eggbeaters
1/2 ts vanilla
1 ts pancake mix
1/2 ts fiberfit (or a 2 packets of splenda)
4 small pieces of chocolate
Mix dry ingredients and wet ingredients for the muffin in a separate bowls. Then, add wet to dry ingredients and mix well. Line a muffin pan with liners, and fill with batter. Should make about 4 medium sized (regular) muffins (I used 2 larger ramekins). Pre-bake for 5 min at 400F.
In another bowl, whip the ingredients for the cream cheese filling. It might help to soften the cream cheese in the microwave for a 1/2 min. Divide the filling equally into the 1/2 baked muffins, and finish baking (overall ca. 15-20 min). For the last 2 min, place the chocolate pieces on top.
all 4 muffins: 1 breakfast + 1 protein
Note: the original starbucks muffin has 600kcals, and 43g of fat. And it does not even taste good.
This version has no fat, and about 180kcal (with 'old' pancake mix at 120kcal) and 210kcal with the new NS pancake mix.