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Eileen
08-20-2007, 03:25 PM
This turned out well.

30g whey powder (I used vanilla)
1 large egg
1/4 cup water
1 tsp olive oil
1/2 tsp baking powder.

Separate the egg, whip the white till stiff and fluffy.

Mix the whey, baking powder, egg yolk and water, then fold in the egg white.

Pour into six muffin moulds, either silicon or well greased.

Bake in a hot oven for 10-12 minutes. Don't overcook.

They double in size and come out really light and fluffy. They probably don't keep long, but my kids tore through them like locusts.

corpuskristen
08-21-2007, 07:26 AM
Hooray! I am going to try this tonight with the lemon whey I just got and a smidge of poppy seeds. Been craving a poppy seed muffin.

Eileen
08-21-2007, 03:32 PM
Just go easy on the water. Start with less and add just as much as you need to make a smooth paste.

I_Shaw_I
08-21-2007, 03:59 PM
thanks for the recipe. i tried making them today (my baking skills suck) and they turned out pretty bad. they had a soft spongy instead and a crusty outside. i think too much water plus beating the eggs might have been the problem???

Eileen
08-22-2007, 12:57 PM
It occurs to me that Irish eggs seem to be bigger than American eggs. That might make a difference. When I use a medium egg, you might been to use a large or extra large one.

blkbelt42
08-22-2007, 01:38 PM
nice, gotta try this. thx.

Eileen
08-22-2007, 02:28 PM
thanks for the recipe. i tried making them today (my baking skills suck) and they turned out pretty bad. they had a soft spongy instead and a crusty outside. i think too much water plus beating the eggs might have been the problem???

Also, it might be your oven gets a lot hotter than mine. Mine goes gas 6-7 tops. If yours goes a lot higher, that might be the problem.

jhj
08-22-2007, 05:36 PM
I have tried these before and they come out really light and fluffy. Quite nice to have with a cup of coffee. I'll try the next batch with coconut oil, it will add that nice smell.

tweety09
09-08-2007, 08:35 AM
just tried them out.. :))
i don`t know if this is the way it should look .. but anyway.. :)) i would have preferred a harder inside.. to fluffy..
http://i199.photobucket.com/albums/aa73/bya_buzz/cupcakes.jpg
http://i199.photobucket.com/albums/aa73/bya_buzz/cupcakes1.jpg
http://i199.photobucket.com/albums/aa73/bya_buzz/cupcakes2.jpg

tinyman5000
09-08-2007, 01:09 PM
mine were smaller because i ate most of the batter but looked the same/similar

sklub
10-14-2007, 08:47 AM
What a great idea!

GHSW27
12-18-2007, 07:05 AM
when ever i make these the puff up while there cooking and when there done they like deflate. I use muscle milk instead of whey and i cook at 350f. how can i fix this and make them stay light and fluffy?

they still taste really good

Eileen
12-18-2007, 01:54 PM
I've never used Muscle Milk, so I don't know. They always puff up in the oven, and deflate a bit when you take them out, but they should still be pretty light. I just eat them quickly and don't leave them hanging around.

deadfingers
12-18-2007, 04:36 PM
Hmm I have all the ingredients for this, might try it this weekend.

Eileen
12-19-2007, 04:12 PM
I'd just suggest you add half the water, and then add more if you need to so you have a smooth paste rather than a runny liquid. Some wheys seems to hold more water than others.

stk13
12-21-2007, 07:41 PM
Forgot the olive oil lol. In the oven we'll see.

stk13
12-21-2007, 08:00 PM
Well they were amazing. Even without oil came out great, i made a little peanut butter sauce to put on them. All six muffins without pb, macros:
Calories 140
Fat 6.5 grams
Protein 19.5 grams
carbs 1.5 grams.
And yes, i ate all six lol.

Da_MiLkY_bar_Kid
01-10-2008, 02:39 AM
i added i coconut flakes and peanut butter and i melted sugar free low carb chocolate and used it as icing


:)

smd70
05-09-2008, 10:05 PM
Well they were amazing. Even without oil came out great, i made a little peanut butter sauce to put on them. All six muffins without pb, macros:
Calories 140
Fat 6.5 grams
Protein 19.5 grams
carbs 1.5 grams.
And yes, i ate all six lol.

i forgot the olive oil aswell, not even sure where it goes lol. tasted like a strawberry egg. maybe i did something wrong..

Eileen
05-11-2008, 02:05 PM
Strawberry???

smd70
05-11-2008, 04:11 PM
didn't have vanilla whey, so I used strawberry whey..

jrmp
05-11-2008, 04:17 PM
yuo could substitute the water with 4 tbsp of butter.....it tastes better i guess

areya2005
05-13-2008, 10:14 AM
just made these.....not bad. I wouldnt sell them in a bakery lol, but with my tastes, I enjoyed them. Used coconut oil instead of olive oil and put in some organic shredded unsweetened coconut......Yum

RTW2
05-13-2008, 10:28 AM
I made these last Sunday, strawbery whey with a little bit of COOL WHIP :D

SO GOOOOOOOOOOOOOOOOOD


also toped a few with PB, not bad :D

Knux
05-18-2008, 07:16 PM
Would there be any way to put like a cream filling in these (through Heavy Whipping Cream)?

Because that would be quite awesome.

Eileen
05-19-2008, 03:17 AM
Yes, they are quite light and puffy. I often eat them while hot with melted butter in them, cream would be fine.

Knux
05-19-2008, 07:20 PM
These didn't work for me.

Used ON 100% Double-Rich Chocolate Whey Protein and followed the recipe exactly. But the ingredients spread into 6 cups just weren't enough to make them bigger than a small cookie. Then, I tasted them, and they tasted like rubbery garbage.

I failed :( Trashed em.

gixxer0.6g
05-20-2008, 09:13 AM
I tired these and they were.....okay....BUT....I made them in the form of a round cake and put a little PB on top with some sugar free syrum and wallla! The best low carb pancakes I've ever had. Give them a try.

Eileen
05-20-2008, 02:21 PM
These didn't work for me.

Used ON 100% Double-Rich Chocolate Whey Protein and followed the recipe exactly. But the ingredients spread into 6 cups just weren't enough to make them bigger than a small cookie. Then, I tasted them, and they tasted like rubbery garbage.

I failed :( Trashed em.

I've never used that whey, so that might be it, but it's more likely you used too much water, and maybe didn't whisk the egg whites enough.

bigchrishxc
05-27-2008, 06:08 PM
This turned out well.

30g whey powder (I used vanilla)
1 large egg
1/4 cup water
1 tsp olive oil
1/2 tsp baking powder.

Separate the egg, whip the white till stiff and fluffy.

Mix the whey, baking powder, egg yolk and water, then fold in the egg white.

Pour into six muffin moulds, either silicon or well greased.

Bake in a hot oven for 10-12 minutes. Don't overcook.

They double in size and come out really light and fluffy. They probably don't keep long, but my kids tore through them like locusts.
about what degrees do you put the oven on.

Eileen
05-28-2008, 12:18 PM
I tend to do everything at 200C (gas 6) unless otherwise stated. Personally, I reckon it's a question of hot oven, moderate or cool.

tal1990
06-04-2009, 12:35 PM
i just bumping it beacuse its so legit and amazing and i tried it, but i didnt used oil and added 2 tablet splenda + pinch guar gum to thicken, its damn amazing! repped eillen :) everybody should try it.

TieDyeSmiley
06-30-2009, 09:31 AM
wow i finally made this...and wow it was great. i dont ahve the best vanilla whey so has a little whey taste at the end and wow it was awesome.

i used butter instead added just a pinch of vanilla extract, and a little bit of splenda.
also made icing.

2 tbsp pb
1 tsp unsweetned cocoa powder
2 tbsp splenda
4 tbsp heavy whipping cream
tasted pretty damn good

they are great with out the icing. yet next time i am gonna use my on strawberry whey

ivoryce
10-01-2009, 07:26 PM
Ran across this thread and thought I'd update it with a link...

I made this "cake" a while back and recall it was quite good. I think I substituted the wheat flour with soy flour for less carbs and more protein, and it turned out like an angel food cake almost - i topped it with a strawberry sauce (made with splenda) and some lite cool whip, was SO good......

http://www.youtube.com/watch?v=AE-9bBaLrcc

Dirty Diesel
10-13-2009, 02:20 PM
Just did the original cup cake deal.. and all I can say is wow... pretty amazing stuff.

I just have one question: What do you mean by "then fold in the egg white." I put the whole sha-bang in there. He he he.. may be that's the problem?

Eileen
10-13-2009, 03:28 PM
Folding is where you add in the egg white (or add something to egg white) by doing a sort of figure 8 with your wrist, rather than just whisking or beating it in. The idea is to mix it through without knocking all the air out of the egg white.

I'm sure you'll find lots of example of folding egg whites on You Tube. It's not difficult, just a slower, careful mixing.

Dirty Diesel
10-13-2009, 03:34 PM
Dang it.. I just put in the second batch.. He he.. thanks anyways.

Eileen
10-13-2009, 03:47 PM
They should taste the same, just won't be as fluffy.

Dirty Diesel
10-13-2009, 03:51 PM
Yeh they do look pretty flat.. oh well. Taste the same. Thanks for the help.

queloque
10-14-2009, 04:08 PM
Eileen, you have a winner. I made it today and used cassien protein powder because I like the taste of it better than regular whey. Outstanding.

DuWeech
10-14-2009, 09:30 PM
Wow!!! These are awesome. Quick and Easy

ryo1549
11-03-2009, 09:54 AM
Tried this with Sciavation chocolate protein and they came out ok. First batch was a tad too dry, 2nd batch WAY too wet. I will try them today with "All The whey" cinna bun protein.

LMG462
11-03-2009, 12:50 PM
Third time was a charm, thanks!

Eileen
11-03-2009, 03:19 PM
Judge it by eye. Add the amount of liquid that makes a smooth paste, not dry, not runny.

LMG462
11-03-2009, 06:04 PM
I think next time I will try to bake it with some cream cheese & splenda mix injected inside. I put some on top of the muffin today and it tasted like a cheese danish, mmmmmmm!

brandilynn
11-04-2009, 02:28 AM
Hey - I have discovered, if your muffins turn out too dry for just plain ol eating, if you slice them into rounds and then dunk in spiced up egg (like french toast) that they do quite nicely!

kudostojen
11-04-2009, 05:05 AM
I just purchased some coconut flour. Has anyone else tried it? It tastes awesome sprinkled on top of my baked goods.

Tdogg2k8
11-06-2009, 05:53 AM
tried it twice, didn't get the folding egg white part at first

1st time was without splenda

2nd time was with splenda,

Honestly it tasted alot better WITHOUT splenda

still a tad spongy though? i have to try new things, i'll get sugar free whip today see how that goes..

also the protein i use isn't the absolute best for this (elite whey isolate berry blast,) Maybe my other (elite whey isolate smooth bannana) will taste better

ryo1549
11-07-2009, 05:00 PM
I kept trying with the "all the whey" cinnabun flavor. I added an extra teaspoon of oil (been using mac oil) and it seemed to do the trick.

I also made some wiht a small spat of peanut butter in the middle, they were EXCELLENT. Just 8g is all you need (1/4 a serving).

Sky22
11-12-2009, 02:00 PM
I really liked these. And since i can't eat protein brownies cuz they got old to me these will be great. This is what i did:

2 eggs
1.5 scoops of Cinn Bun All The Whey
1 tbs coconut oil
1/2 tsp baking powder
1 tbs butter
1.5 tbs unsweetened coconut flakes (totally not needed...waste of calories, will never add again)

I fluffed the eggs whites then mixed everything together. Should be batter...if not try adding more butter.

Put them in a muffin pan in 6 of the cups. Baked at 350F for 12mins and then waited til the tops were golden.

Mine (with the stupid coconut flakes) came to be 100cal each 8g fat 1g carb and 8g prot. I put butter on the tops of them and enjoyed.

dani5162
12-02-2009, 06:42 PM
do you think you could use a different kind of protein powder, maybe soy-based?
these look good!

eriplex
12-02-2009, 07:32 PM
I tried this. I didn't whip the egg whites, wanted to make them a lil more dense like a muffin.

turned out to be pretty decent and muffin like. ugly ugly muffins.

http://i26.photobucket.com/albums/c125/livelearn/muffin.jpg

topped one with sludge, the other one is naked to show the uglyness.

they are cinnamon muffins...probably will add pecans next time. nice breakfast treat

Tdogg2k8
12-02-2009, 07:33 PM
anyprotein i think would be good

i use soy flour and I don't have a problem. with them still being puffy.

bbtc2224
12-13-2009, 10:18 PM
Making these now

2 scoops Chocolate/Cup Cake Batter Protein (1 of each MGN brand)
2 eggs
1/4 cup water
1 tsp baking powder
1 tsp olive oil
little bit vanilla extract

Macros: 80 calories 4g fat 0.6g Carbs 12g Protein

Made them a little dry, will try again later