I walked in from my quick mile and the whole house smelled like chocolate chip cookies!I had whipped up this bad boy and put it in the oven! Are you kidding me with that? Yum!Here's the recipe:
Cookies & Cream (Protein) Muffin 1/4 cup Pumpkin Puree
3 Tbs. 100% Liquid Egg Whites
2 Tbs. Bob's Red Mill Low-Carb Baking Mix
2 Tbs. Coconut Flour, Divided
7 g. Protein Powder (I used Naturade VEG)
1 tsp. Ground Flax Seed, Divided
1 Tbs. Hershey's Special Dark Cocoa Powder
1 1/2 tsp. Vanilla, Divided
1/2 + 1/8 tsp. Baking Powder
1/8 tsp. Baking SodaDash of cinnamon Preheat oven to 350. Grease 1-1.5 cup capacity baking dish or tin. Set aside.
Combine Pumpkin Puree, Egg whites, Baking mix, 1.5 Tbs Coconut Flour, Protein powder, 3/4 tsp. Ground flax, 1 tsp. Vanilla, 1/2 tsp. Baking Powder, 1/8 tsp. Baking Soda and cinnamon.
Add enough water (or milk) to create a nice cake batter consistency.
In a separate bowl, combine 1/2 Tbs. Coconut Flour, 1 Tbs. Cocoa powder, 1/8 tsp. Baking powder, 1/2 tsp. vanilla and just enough water to create a very crumbly mixture (think Oreo cookie thick!)
Pour a portion of the batter into the prepared baking dish/tin, sprinkle with some of the chocolate crumbs. Continue alternating layers.
Bake for approximately 30 minutes.
Nutritional InfoSo yummy, kind of like marble cake when I made it this way.Actually, I thinned the chocolate down too much and that is why the chocolate looks more cake like.I made this for the first time yesterday and had it much thinner and more crumbly. See the difference? I liked it better this way, but it is up to you! My friends, I hope you have a good day and wow...this thing got long! Oops!My mind is on my 'Clean' version of Sweet & Sour Chicken I made last night.Yum! Are you a leftover eater?Do you like to experiment in the kitchen?