Marshmuffins (muffins × moon pies). 36 kcal each or 289 kcal the whole batch!
Marshmuffins (muffins × moon pies). 36 kcal each or 289 kcal the whole batch!
by Beniseed_it
1 Comment
Beniseed_it
I present to you my new obsession – marshmuffins. Conceptually, it was a love child of a muffin and a moon pie. But made low-calorie, sugar-free, high-protein, and rich with fiber. One marshmaffin is only 36 kcal. It’s sweet, moist, chewy, with rich chocolate and cream flavor. And it’s easy and quick to make. Here’s the recipe:
For 8 Muffins:
1 egg (80 kcal)
10 g wheat flour (35)
6 g oat fiber (fine powder)
5 g cocoa powder – Hershey’s (10)
35 g low fat yogurt (25)
1/2 tbsp water
1 tsp baking powder
20 g erythritol
2 packets of aspartame
Mix the egg, yogurt, and water. Separately, sift and mix dry ingredients. Then, combine with liquid and mix thoroughly (I used a hand mixer). Pour into 8 muffin molds (I used silicone molds, they don’t require greasing). Bake them all together in the microwave for 2 minutes and 30 seconds. Once ready, release muffins from the molds and let them cool down. Then, cut them in halves.
Marshmallow filling and glaze:
1 egg white (25 kcal)
A pinch of salt
10 g gelatine (34)
50 ml water
20 g dry nonfat milk powder (70)
4 packets of aspartame
5 g cocoa powder (10)
Beat the egg white with salt until stiff peaks start to form. In a glass with 50 ml of water, add gelatine and mix well. Let it sit for a minute. Add dry milk and aspartame. Mix thoroughly and heat in the microwave for 30 seconds. Then, mix again and heat for another 15 seconds. It should be hot but not boiling! Then, beat the gelatine solution with the mixer on max speed for a minute. Combine with the egg white, and mix on max for another minute. Then you have to act quickly – the filling will firm up as it cools down. With a spoon, put the filling between the muffin halves.
Leave about 2 tbsp of filling for glaze. Now that the muffins are filled, mix in 5 g of cocoa powder and, if needed, add some flavoring to the remaining filling. I used a teaspoon of 0 calorie salted caramel syrup. Heat in the microwave for 5-8 seconds, then mix thoroughly, and quickly pour onto the muffin tops. Let them cool down in the fridge for 5 to 10 minutes.
1 Comment
I present to you my new obsession – marshmuffins. Conceptually, it was a love child of a muffin and a moon pie. But made low-calorie, sugar-free, high-protein, and rich with fiber. One marshmaffin is only 36 kcal. It’s sweet, moist, chewy, with rich chocolate and cream flavor. And it’s easy and quick to make. Here’s the recipe:
For 8 Muffins:
1 egg (80 kcal)
10 g wheat flour (35)
6 g oat fiber (fine powder)
5 g cocoa powder – Hershey’s (10)
35 g low fat yogurt (25)
1/2 tbsp water
1 tsp baking powder
20 g erythritol
2 packets of aspartame
Mix the egg, yogurt, and water. Separately, sift and mix dry ingredients. Then, combine with liquid and mix thoroughly (I used a hand mixer). Pour into 8 muffin molds (I used silicone molds, they don’t require greasing). Bake them all together in the microwave for 2 minutes and 30 seconds. Once ready, release muffins from the molds and let them cool down. Then, cut them in halves.
Marshmallow filling and glaze:
1 egg white (25 kcal)
A pinch of salt
10 g gelatine (34)
50 ml water
20 g dry nonfat milk powder (70)
4 packets of aspartame
5 g cocoa powder (10)
Beat the egg white with salt until stiff peaks start to form. In a glass with 50 ml of water, add gelatine and mix well. Let it sit for a minute. Add dry milk and aspartame. Mix thoroughly and heat in the microwave for 30 seconds. Then, mix again and heat for another 15 seconds. It should be hot but not boiling! Then, beat the gelatine solution with the mixer on max speed for a minute. Combine with the egg white, and mix on max for another minute. Then you have to act quickly – the filling will firm up as it cools down. With a spoon, put the filling between the muffin halves.
Leave about 2 tbsp of filling for glaze. Now that the muffins are filled, mix in 5 g of cocoa powder and, if needed, add some flavoring to the remaining filling. I used a teaspoon of 0 calorie salted caramel syrup. Heat in the microwave for 5-8 seconds, then mix thoroughly, and quickly pour onto the muffin tops. Let them cool down in the fridge for 5 to 10 minutes.
All done!