This is a great recipe for pumpkin muffins with a nutritional kick.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, stir together protein powder, flour, salt, nutmeg, cinnamon and sugar. Add oil, applesauce, eggs, egg whites, pumpkin and water; stir well. Fold in walnuts. Spoon batter into prepared muffin cups.
Bake in preheated oven for 16 minutes, or until a toothpick inserted into center of each muffin comes out clean.
Per Serving: 246 calories; protein 10.1g; carbohydrates 22.2g; fat 13.4g; cholesterol 15.5mg; sodium 285.5mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.