Carrotcake muffins. No count or 1.5 full choice
Oct 5, 2006 8:16:52 GMT -8
Post by glynys on Oct 5, 2006 8:16:52 GMT -8
Carrot cake muffins.
Ingredients.
150 g Soft L/F cheese.
4 Tbsp sweetener
3 medium eggs, separated
1 very soft banana, mashed
1 Large carrot, grated
2 dessert apples, peeled and grated
200g semolina.
1/2 tsp baking powder
1 tsp cinnamon
12 muffin cases
Method.
Preheat oven to 180c, gas no 4, fan oven 160c
cream together the low fat soft cheese, cinnamon and sweetener.
Whisk in the egg yolks, mashed banana and grated apple and carrot.
Fold in the semolina and baking powder.
Whisk the egg whites until stiff and fold them into the muffin mixture.
Fill muffin cases and bake for 15 - 20 mins until firm.
If wanted you can top with icing made with soft cheese, sweetener and vanilla extract.
Yummy.
We use semolina as it is no count . officially w/w don't recognize it as no count in baking because of density but we have been using it as no count on the U.K. weightwatchers site for making bread and cakes and just eating in moderation. eating only at a mealtime.
I am sure that these muffins will be just as nice if made with the normal flour that you all use.
As with all baked goods using semolina they need to be kept in the freezer as they dry out very quick.
Glynys
Ingredients.
150 g Soft L/F cheese.
4 Tbsp sweetener
3 medium eggs, separated
1 very soft banana, mashed
1 Large carrot, grated
2 dessert apples, peeled and grated
200g semolina.
1/2 tsp baking powder
1 tsp cinnamon
12 muffin cases
Method.
Preheat oven to 180c, gas no 4, fan oven 160c
cream together the low fat soft cheese, cinnamon and sweetener.
Whisk in the egg yolks, mashed banana and grated apple and carrot.
Fold in the semolina and baking powder.
Whisk the egg whites until stiff and fold them into the muffin mixture.
Fill muffin cases and bake for 15 - 20 mins until firm.
If wanted you can top with icing made with soft cheese, sweetener and vanilla extract.
Yummy.
We use semolina as it is no count . officially w/w don't recognize it as no count in baking because of density but we have been using it as no count on the U.K. weightwatchers site for making bread and cakes and just eating in moderation. eating only at a mealtime.
I am sure that these muffins will be just as nice if made with the normal flour that you all use.
As with all baked goods using semolina they need to be kept in the freezer as they dry out very quick.
Glynys