Tweaking Recipes

I know I said I would blog more often and again I'm failing to do so but I'm making it up by posting an old recipe with a few tweaks. As many of you know, I'm a huge fan of Jamie Eason....my recipes come from her website but I add/change things to my liking. However, I give all the credit to this woman for having such creative ideas!

Some of you had the opportunity to taste the Carrot Banana and Walnut Protein Cupcakes(that was a mouthful) I made for Valentine's day. The question you all had was,... "How did you get them so moist?" When I first made this recipe, I think I failed to list that the recipe required water(it says optional and I opt not to add..lol)..Eek! My bad :( This time around in addition to water I added a banana and walnuts. Although the cupcakes weren't too bad without water, I will say this tweak made it 10 times better.

 Another thing I changed was the type of flour I used. The one listed in the recipe calls for oat flour. There is nothing wrong with oat flour but I found that wheat bran had less carbs and calories.

VS

(Wheat bran has less calories,less carbs and more fiber.) I prefer Bob's Red Mill. You can find this brand at Krogers, HEB and some Wal-Marts may carry it as well.

I don't know if it was just me but I found that the wheat bran also made the cupcakes a bit more fluffy. I expiremented with wheat bran and discovered you can make all sorts of stuff, even healthy pancakes(recipe coming soon). 

Here is a pic of my cupcakes

 I hope those who had a chance to taste them, enjoyed them. Now it's your turn to make your own. Don't forget to tag me when you try making the recipe. I want to see your turn out... Happy cooking!

JAMIE EASON'S CARROT CAKE PROTEIN BARS 

Ingredients

  *   1 cup oat flour (wheat bran optional)

• 2 scoops vanilla whey protein or your choice of protein. (I use ViSalus protein. If you're interested in buying a bag,let me know and I can sell you you one) If you're a male or making these for a male, you may want to add more protein.
• 2 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/8 tsp allspice
• 1/8 tsp nutmeg
• 4 egg whites
• 3/4 cup Splenda, Truvia, or Ideal
• 8 oz baby food carrots
• 4 oz water
• 1/2-1 cup of walnuts (depending on the amount of cupcakes your are making-also optional)
• 1/2 -1 banana (depending on the size of your batch)

Directions

1. Preheat oven to 350 degrees.
2. Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
3. Mix egg whites, Splenda, baby food carrots, mashed banana and water (optional) in a bowl. -although it says "optional" for water, I found that it helps with keeping the cupcakes moist. Also, I used raw stevia instead of Splenda (too much garbage in Splenda) or you can also use Xylitol
4. Add wet ingredients to dry ingredients and mix together.
5. Spray glass pyrex dish with non-stick butter spray. -I made cupcakes...better for portion control and less messy
6. Pour ingredients into dish.
7. Bake 20-30 minutes.

Makes 16 cupcakes

NUTRITION FACTS
Serving Size 2 squares

Amount per serving

Calories 94

Total Fat1.25g

Total Carb10g

Protein10g

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