SnickerDoodle Select Chocolate Chip Muffins
Recipe
Dry:
120g Complete Pancake Mix/Flour
6g Splenda
Baking Powder (5g)
16g SF/FF Pudding Mix (Vanilla)
10g PB Lean (SnickerDoodle)
50g Chocolate Chips
2 Scoops Select Protein (SnickerDoodle)
Wet:
50g Yogurt
2 Egg
1/2 Cup Milk (I used almond) Around 100g
Directions:
Combine all Dry (Whey, Pancake Mix Baking Powder, SF/FF Pudding Mix, PB Lean, and Splenda)
in a separate bowl mix the Egg + Egg White + Yogurt + Milk + Banana and mix together. You will then add the wet into the dry and then combine both and lastly sprinkle in the Peanut Butter Chips.
Pre-heat oven to 350 degrees and then use cooking spray on your muffin pan/sheet to prevent sticking.
Transfer the mixture to the Muffin Pan and bake for 20-25 minutes, use a toothpick to check Muffins if they are finished (it will come out with no residue on the toothpick)
Allow to cool for 5-10 minutes and then Enjoy!!!
Macros:
Calories -- 1250
Protein --75g
Carbs -- 165g
Fat -- 32g
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