Zoned Chocolate Cherry Muffins

Prep: 20 min. Yield: 4 (4-block) servings
Cooking: 20-24 min.

(Block Size ) Ingredients

Dry Ingredients
(8 carbohydrate) 1 1/3 cups oat flour
(12 protein) Four 1-oz scoops chocolate whey protein
2 1/4 t pumpkin or apple pie spice
1 T nonaluminum baking powder
1 T grated orange rind (optional)

Wet Ingredients

(4 protein) 4 whole eggs or 8 egg whites
(16 fat) 5 1/3 t unrefined canola oil
(4 carbohydrate) 8 t granulated fructose or syrup or agave nectar
(2 carbohydrate) 2/3 cup unsweetened applesauce or apple juice
(2 carbohydrate) 1 cup pitted sweet red cherries, coarsely chopped


Instructions:
1. Preheat oven to 350. Spray a 12- muffin tin with nonstick cooking spray and set aside. (baking cups won't work)
2. Sift the dry ingredients into a 1 1/2 quart mixing bowl. Stir and set aside.
3. Combine the wed ingredients in a blender. Cover and blend until smooth, stopping to scrape down the sides.
4. Spoon the batter equally into the muffin cups.
5. Bake until firm to the touch and golden on top and around the edges, and a toothpick inserted into the center comes out clean. Bake 20-24 minutes. Be sure to run a knife around the edges to release the muffins.
* Snack size muffins - Divide the batter among 16 muffin cups, filling the remaining empty tins with water to prevent warping. Bake 12-15 minutes. Each muffin will contain 1 protein, 1 carb and 1 fat. Perfect for snacks!