12 Servings 15 min Cook
3 Large Egg White
3 Tbsp Butter
1/4 Cup Maple Syrups
1/2 Cup Reduced Fat Milk
1/2 Cup Wheat Flour
1/4 Cup Wheat Germ
1/4 Cup Oat Bran
2 Tsp Baking Powder
1 Tsp Baking Soda
6 Grams Whey Protein Powder
1/2 Cup, chopped Walnuts
Preheat the oven to 350F.
In a large mixing bowl, add the egg whites, oil, maple syrup, and skim milk and mix well.
In a separate bowl, mix together the flour, wheat germ, oat bran, protein powder, baking powder, and baking soda.
Combine the dry and wet ingredients, stir only until the dry ingredients are moistened.
Gently stir in the nuts.
Lightly coat a nonstick muffin pan with cooking spray and pour in the mixture (each cup should only be 3/4 full).
Bake for 20 25 minutes or until toasty brown and a toothpick inserted into the middle comes out clean.
Let them sit for a few minutes before removing them from the pan.
(180 grams of protein powder = 6 scoops)
Excerpt From: Michael Matthews.
The Shredded Chef.