Any talented protein cooks? Need help

[Whacked]

Trying to create a protein "muffin" that you can make in microwave (no BS/no mess!)

Also need to keep it very low carb!

Thanks

 

[wrathman10]

How low carb? I will make a batter out of egg whites, protein, baking powder, oats or banana, some kind of sweater and bake it in a big muffin dish and I have muffins for the week. Never used microwave though sorry

 

[Docmattic]

mix 1 egg, 1 tea spoon of coco, 1 teaspoon of stevia, 1 scoop of choc protein, 1tbsp penutbutter and 1 teaspoon of olive oil (or water) in a mug. Microwave for one minute. You have a low carb choc brownie.

 

[Touey]

[h=2]Any talented protein cooks? Need help[/h]Trying to create a protein "muffin" that you can make in microwave (no BS/no mess!)

Also need to keep it very low carb!

Thanks

apb chef bob / cuisiner dylan out the cookcave sally forth upon the double

 

[Young Gotti]

The Solution is the protein cooking master

 

[Touey]

The Solution is the protein cooking master

Teflon one of his favourites for cooking

 

[Whacked]

Will try. Thank u!

mix 1 egg, 1 tea spoon of coco, 1 teaspoon of stevia, 1 scoop of choc protein, 1tbsp penutbutter and 1 teaspoon of olive oil (or water) in a mug. Microwave for one minute. You have a low carb choc brownie.

 

[Whacked]

Errrrr HUH?


lol

apb chef bob / cuisiner dylan out the cookcave sally forth upon the double

 

[The Solution]

egg white
whey 30 g
SF/FF Pudding mix 8g
baking powder
enough water to make a sludge consistency

done

 

[Whacked]

I knew u'd show up and hook a Brutha up haha

Ps: one serving of SF/FF pudding has 8 carbs. So use just one serving right?

Pss: how much baking powder?

Thk u!

egg white whey 30 g SF/FF Pudding mix 8g baking powder enough water to make a sludge consistency done

 

[CJ_Xfit89]

1 scoop whey
1 whole egg
1 tablespoon nut butter

Mix together, put in coffee cup and heat for 45 seconds

 

[Whacked]

Sweeeeeet Thanks man!

1 scoop whey 1 whole egg 1 tablespoon nut butter Mix together, put in coffee cup and heat for 45 seconds

 

[The Solution]

I knew u'd show up and hook a Brutha up haha

Ps: one serving of SF/FF pudding has 8 carbs. So use just one serving right?

Pss: how much baking powder?

Thk u!

3g baking powder fine.
Spray a coffee mug with cooking spray
insert your batter
cook on a medium power for 2-3 minutes outside should be a bit firm and middle a touch gooey
flip onto plate
done.

could even add a touch of yogurt to help with moistness as a fat replacement or use a whole egg.

 

[Whacked]

Thanks all.

Appreciate the replies.

Will play around with and post back.

 

[Driven2lift]

Is this to be portable or eaten on the spot?

Low carb is my thing, are you aiming to get fat here as well or just a lean protein treat

 

[JudoJosh]

Trying to create a protein "muffin" that you can make in microwave (no BS/no mess!)

Also need to keep it very low carb!

Thanks

I do 2 scoop whey + 1 tbsp sugar free pudding mix + 1/2 tsp baking powder. Mix with a little bit of water and nuke

 

[Whacked]

I get tons of (healthy/clean) fats so this for me would merely be a tasty protein treat.

Is this to be portable or eaten on the spot? Low carb is my thing, are you aiming to get fat here as well or just a lean protein treat

 

[Whacked]

Going to play around with all these diff suggestions this weekend FO SHO

Thanks man

I do 2 scoop whey + 1 tbsp sugar free pudding mix + 1/2 tsp baking powder. Mix with a little bit of water and nuke

 

[Dulce]

great thread. one can never have enough protein snack ideas.

 

[Dulce]

I do 2 scoop whey + 1 tbsp sugar free pudding mix + 1/2 tsp baking powder. Mix with a little bit of water and nuke

this was not my style ... it was dry. perhaps i did it wrong?

 

[The Solution]

this was not my style ... it was dry. perhaps i did it wrong?

Why its dry? too much dry not enough wet
You have 0 fat replacements (no eggs or any kind of added oils or things to replace them from baking) such as yogurt/applesauce etc and to find a good dry/wet ratio.

 

[Driven2lift]

Why its dry? too much dry not enough wet
You have 0 fat replacements (no eggs or any kind of added oils or things to replace them from baking) such as yogurt/applesauce etc and to find a good dry/wet ratio.

This. I would add 2 tbsp applesauce.
Or my personal preference is Pumpkin puree or yogurt in chocolate, applesauce in any cinnamon or similar proteins, and plain or vanilla yogurt in vanilla powders.

 

[Dulce]

I actually did put in some egg whites (1.5 T) and 2 T of fat free chocolate pudding... hmmmm. I'm not going to lie, I do suck at cooking:sad2:

 

[I_Eat_Iron]

Definitely going go to be trying these out. I have some chocolate almond spread I can use as a sort of icing!

 

[Whacked]

Don't feel bad Dulce, my trials were dry too. These came out bad for me.

Disclaimer-All I have at home right now is Trutein's protein blend (egg, whey, caseinate) so that is a big reason why I'm sure!

That said. I tried the recipes from EBF and TheSolution and they came out awful. Haha

Not their fault. Need to try with straight whey

this was not my style ... it was dry. perhaps i did it wrong?

 

[Whacked]

FWIW. I follow a low carb, moderately high (healthy) fat regimen.

I made a brownie that is amazing - texture and all. Love it. It is more of a healthy treat than a protein treat as it is low in protein but high in healthy fats and fiber.

 

[The Solution]

I actually did put in some egg whites (1.5 T) and 2 T of fat free chocolate pudding... hmmmm. I'm not going to lie, I do suck at cooking:sad2:

Read above. Fat replacements
SF/FF Pudding mix = Dry
egg whites are not going to bind or hold a fat replacement haha

 

[JudoJosh]

this was not my style ... it was dry. perhaps i did it wrong?

Probably microwaved it too long or maybe not enough water. If you do it right it comes out almost like a lava cake.

 

[Whacked]

You all use isolate or concentrate ?
Does it matter?

 

[The Solution]

Isolates and concentrates rise and are better for rising products

CAsein or thick blends are better for binding agents like cheesecakes
Rice pudding
Bread pudding

Etc

Anything you want to rise you want a thinner product to let it rise

 

[Dulce]

Read above. Fat replacements
SF/FF Pudding mix = Dry
egg whites are not going to bind or hold a fat replacement haha

Thank god cooking was not on my husband's list of marriage requirements

 

[Whacked]

Thx Brutha

Isolates and concentrates rise and are better for rising products CAsein or thick blends are better for binding agents like cheesecakes Rice pudding Bread pudding Etc Anything you want to rise you want a thinner product to let it rise

 

[Young Gotti]

dusty hanshaw's wife is a good follow on instagram, she's always cooking and making awesome looking food using protean

 

[The Solution]

Thank god cooking was not on my husband's list of marriage requirements

E-Husband checking in

Thx Brutha

Of course... ive done a lot of experiementing let me tell you.

 

[hypo]

Tried the basic recipe in this thread two ways, with and without egg. I didn't really notice a difference. I'm no pastry chef but I suspect the egg simply adds moisture, which some extra water can do just as well. My water-only trial was bound together just fine. What I did notice was it's very sensitive to being overcooked. Here's what I arrived at as the simplest method:

-1 scoop whey (37g)
-1 serving sugar free fat free jello pudding mix (10g)
-half teaspoon or so baking powder (haven't tried soda yet... Not sure if it makes a diff?)
-packet of sweet n low (prob will depend on your protein)
-water until it's somewhat thinner than regular brownie batter. About the consistency of cold chocolate syrup or warmed sundae topping.

I'm still playing around with the microwave time also but somewhere around 2 minutes at half power. You'll see it "breathing" as the microwave turns on and off. When it stops breathing it's probably already overdone.

I'll have to take one for the team and make this recipe several more times to perfect it

 

[Whacked]

Good stuff bro! Keep us all posted

 

[The Solution]

Good stuff bro! Keep us all posted

what mine usually look like:

 

[Whacked]

Yum. Lol

what mine usually look like: http://s688.photobucket.com/user/LayzieBone085/media/Supplement%20Reviews/A1A2FD0C-F5CD-43F6-A61B-15BCACD4534D.jpg.html

 

[hypo]

Ok guys, think I've got this brownie down. Major thanks to the guys who posted their recipes!

My recipe:

-0.5 scoop chocolate whey powder, 19g (I use the Walmart brand. EAS I think?)
-1 serving cook n serve jello fat free sugar free pudding, 10g (no idea if instant vs cook makes a diff, it's what I had on hand)
-0.5 serving PB2
-0.5 packet sweet n low
-0.5 tsp baking powder
-water mixed in until it's about chocolate syrup consistency
-drizzle of sugar free chocolate syrup (after it's done cooking)

pour into coffee mug sprayed with cooking spray. I found 1:20 on 60% power was perfect in my microwave! you may have to experiment and it may be different if you use instant pudding, no PB2, etc. but this one came out perfectly moist all the way through.

Macros: 17g protein, 15g carbs (14 if you subtract fiber like I do), 2g fat.

 

[I_Eat_Iron]

Ok guys, think I've got this brownie down. Major thanks to the guys who posted their recipes!

My recipe:

-0.5 scoop chocolate whey powder, 19g (I use the Walmart brand. EAS I think?)
-1 serving cook n serve jello fat free sugar free pudding, 10g (no idea if instant vs cook makes a diff, it's what I had on hand)
-0.5 serving PB2
-0.5 packet sweet n low
-0.5 tsp baking powder
-water mixed in until it's about chocolate syrup consistency
-drizzle of sugar free chocolate syrup

Macros: 17g protein, 15g carbs (14 if you subtract fiber like I do), 2g fat.

No egg? I tried it this morning with a whole egg and the taste was peculiar. I Didn't do a good job haha

 

[hypo]

No egg? I tried it this morning with a whole egg and the taste was peculiar. I Didn't do a good job haha

No sir, I tried it both ways and didn't notice a difference, except that water was easier (one less thing to get and measure).

be sure to weigh the protein powder though. My scoop can weigh anywhere between .5 to 1 serving depending on how tightly packed it is. That's why real cake recipes etc either call by weight or specify sifted flour (so everyone is on the same page as far as compaction)

 

[I_Eat_Iron]

No sir, I tried it both ways and didn't notice a difference, except that water was easier (one less thing to get and measure).

be sure to weigh the protein powder though. My scoop can weigh anywhere between .5 to 1 serving depending on how tightly packed it is. That's why real cake recipes etc either call by weight or specify sifted flour (so everyone is on the same page as far as compaction)

Ok much thanks man!

 

[sheepdog.tx]

Trying to create a protein "muffin" that you can make in microwave (no BS/no mess!)

Also need to keep it very low carb!

Thanks

Youtube " buff dudes 5 Min Protein Coffee Cup Cake Recipe ". FTW homes. Check its out then rep a brotha.

 

[Whacked]

http://youtu.be/aSq_LpKRqKY

Thank u for sharing

Youtube " buff dudes 5 Min Protein Coffee Cup Cake Recipe ". FTW homes. Check its out then rep a brotha.

 

[I_Eat_Iron]

Thanks guys for the suggestions. Finally got it to look and taste pretty decent. Added some honey on top! Also any tips on keeping it from rising too high?

 

[Driven2lift]

Thanks guys for the suggestions. Finally got it to look and taste pretty decent. Added some honey on top! Also any tips on keeping it from rising too high?

<img src="http://anabolicminds.com/forum/attachment.php?attachmentid=95244"/>

Cook it on a lower power for longer, I've made my fair share of overflow messes lol

 

[I_Eat_Iron]

Cook it on a lower power for longer, I've made my fair share of overflow messes lol

Haha my first attempt was all over the place. Definitely will do this, thanks!

 

[The Solution]

3g baking powder fine.
Spray a coffee mug with cooking spray
insert your batter
cook on a medium power for 2-3 minutes outside should be a bit firm and middle a touch gooey
flip onto plate
done.

could even add a touch of yogurt to help with moistness as a fat replacement or use a whole egg.

Post #13

Cook it on a lower power for longer, I've made my fair share of overflow messes lol

Already covered that

 

[Dulce]

Ok guys, think I've got this brownie down. Major thanks to the guys who posted their recipes!

My recipe:

-0.5 scoop chocolate whey powder, 19g (I use the Walmart brand. EAS I think?)
-1 serving cook n serve jello fat free sugar free pudding, 10g (no idea if instant vs cook makes a diff, it's what I had on hand)
-0.5 serving PB2
-0.5 packet sweet n low
-0.5 tsp baking powder
-water mixed in until it's about chocolate syrup consistency
-drizzle of sugar free chocolate syrup (after it's done cooking)

pour into coffee mug sprayed with cooking spray. I found 1:20 on 60% power was perfect in my microwave! you may have to experiment and it may be different if you use instant pudding, no PB2, etc. but this one came out perfectly moist all the way through.

Macros: 17g protein, 15g carbs (14 if you subtract fiber like I do), 2g fat.

this looks SO different than mine did! so many ingredients :bigeyes2: thanks for the detailed instructions. I may attempt this again...

 

[JudoJosh]

Whacked this might help.. http://themusclenetwork.com/forum/53-metabolic-cooking/

there is a bunch of protein recipes there