OK, so the title is a bit of a stretch. I tend to consume a lot of meat and now, since I'm broadening my culinary horizons with new ways to consume "legal" carbohydrates, the title seemed fitting. I'm not planning on making any candles...wrong kind of post...perhaps Omelet Maker would have been more appropriate! BUT..this weekend I plan on experimenting with a new P90X recipe...Blueberry Muffins. I know...big flip...but for me, exciting territory!
Here's the recipe:
The Ingredients
1-3/4 cups whole wheat pastry flour (is this different from whole wheat flour?)
2-1/2 tsp baking powder
1 cup powdered fructose (I've never heard of this...any idea where to get this?)
3/4 cup low-fat buttermilk (I plan to use skim milk)
3 egg whites
1 cup thawed blueberries, reserving juice
The Process:
1. Preheat oven to 375 degrees.
2. Line 12 muffin cups with cupcake papers.
3. In a small bowl, combine flour, baking powder, and fructose
4. In a mixing bowl, whisk together the buttermilk, egg whites and 2 TBSP of reserved berry juice.
5. Add the flour mixture to the wet ingredients, stirring just to combine.
6. Stir in the berries.
7. Spoon the batter into prepared muffin cups, mounding slightly.
8. Bake until lightly browned, which should be about 20 minutes.
Serves 12 muffins. 1 muffin = 1 serving of carbohydrates
If you give it a shot before I get a chance to post, I'd love feedback. We are making a family trip to Walmart this afternoon. Mom, dad, 4 kids...it WILL BE AN ADVENTURE!!
On another note, regarding recipes...I have a very good friend that is buried in some secret kitchen/laboratory working on a special, P90X, recipe. I feel I can disclose that it is a Chocolate Zucchini Bread recipe. I don't want to say much more than that. If her experiment is a success (and I am HIGHLY optimistic that it will be) I may be able to share that with you also...however...I make no promises! This could be along the lines of the famous quote from some book or movie, "I could tell you, but then I'd have to kill you!" I will happily be the guinea pig for that recipe!
If you know of any recipes that would work nicely with the P90X nutritional plan, feel free to share. I'll happily post them for others to enjoy!
Well...enough for today...
6 comments:
Fructose is sugar made from fruit. You can substitute any kind of sugar.
Hey, you're doing great! Wow!
Bob,
I love your baking substitutions! I am an avid substituter and have had zillions of failures (and some successes). The best thing to do is try! As for the w.w. pastry flour: YES! - it is different from w.w. flour. Pastry flour is lower in gluten content and therefore, will produce a lighter, fluffier product. You can sub in the regular w.w. flour if you want, but your muffins will be denser and heavier. Try one of these ideas instead: either 1/2 regular all-purpose flour and 1/2 w.w. flour OR all w.w. flour and add a Tablespoon extra milk OR maybe try oat flour instead (my latest cooking craze). I can tell you how to make it yourself and you'll never look back.
Okay, next substitution: skim milk for buttermilk. Don't do it. Buttermilk has butterfat in it and there is no other fat in your recipe. In other words, it will really affect the taste of your muffins. I'd splurge and buy the real thing (in the dairy cases at wal-mart). You only need a tiny bit but the rest can be frozen. The buttermilk will be a bit grainy after you defrost it the next time, but that's perfectly okay. If you REALLY want to sub skim milk, try adding a drop or two of white vinegar to your measured skim milk and let it sit for 10 minutes before you add it to your recipe. It will curdle and that's what you want. Some crazy people sub in plain yogurt for the buttermilk but I've found that that changes the consistency of your finished product a lot. In muffins, that might not be good. You could always use 1/2 skim milk and 1/2 plain yogurt, too.
Maybe I should have just called you, but the powdered fructose is next. You should be able to find it at Wal-mart; it's just dried fruit sugar. It is MUCH sweeter than regular (white) granulated sugar, so if you decide to sub regular sugar for the fructose, try using a little more. In your recipe, I would use 1 1/3 c regular sugar and go downwards from there. That seems like a LOT of sugar to put in one batch of muffins. I would never put that much in and even the fructose amount seems high to me.
Your muffins should have a beautiful blue color to them. I'd love to try one when you've made them. Which reminds me: I've been making loads of soup lately and I've wondered if any of it is p90 friendly. What makes it okay for you? Lots of fresh veggies, herbs, and tomatoes have been cooked up here lately. Let me know what kinds of things are good. What about stir frys (fries?), quiches, or baked potatoes? Are they good or bad?
And last, ahem, the zucchini bread version 90x will be coming out of the oven tomorrow, I think. I've added so many healthy things, and I think it still tastes delish!
Keep up the amazing work!
Bob,
Blogger won't let me leave this all as one comment so I'm going to try leaving it as two comments. Let's see if this works:
I love your baking substitutions! I am an avid substituter and have had zillions of failures (and some successes). The best thing to do is try! As for the w.w. pastry flour: YES! - it is different from w.w. flour. Pastry flour is lower in gluten content and therefore, will produce a lighter, fluffier product. You can sub in the regular w.w. flour if you want, but your muffins will be denser and heavier. Try one of these ideas instead: either 1/2 regular all-purpose flour and 1/2 w.w. flour OR all w.w. flour and add a Tablespoon extra milk OR maybe try oat flour instead (my latest cooking craze). I can tell you how to make it yourself and you'll never look back.
Okay, next substitution: skim milk for buttermilk. Don't do it. Buttermilk has butterfat in it and there is no other fat in your recipe. In other words, it will really affect the taste of your muffins. I'd splurge and buy the real thing (in the dairy cases at wal-mart). You only need a tiny bit but the rest can be frozen. The buttermilk will be a bit grainy after you defrost it the next time, but that's perfectly okay. If you REALLY want to sub skim milk, try adding a drop or two of white vinegar to your measured skim milk and let it sit for 10 minutes before you add it to your recipe. It will curdle and that's what you want. Some crazy people sub in plain yogurt for the buttermilk but I've found that that changes the consistency of your finished product a lot. In muffins, that might not be good. You could always use 1/2 skim milk and 1/2 plain yogurt, too.
to be continued...
part two:
... Maybe I should have just called you, but the powdered fructose is next. You should be able to find it at Wal-mart; it's just dried fruit sugar. It is MUCH sweeter than regular (white) granulated sugar, so if you decide to sub regular sugar for the fructose, try using a little more. In your recipe, I would use 1 1/3 c regular sugar and go downwards from there. That seems like a LOT of sugar to put in one batch of muffins. I would never put that much in and even the fructose amount seems high to me.
Your muffins should have a beautiful blue color to them. I'd love to try one when you've made them. Which reminds me: I've been making loads of soup lately and I've wondered if any of it is p90 friendly. What makes it okay for you? Lots of fresh veggies, herbs, and tomatoes have been cooked up here lately. Let me know what kinds of things are good. What about stir frys (fries?), quiches, or baked potatoes? Are they good or bad?
And last, ahem, the zucchini bread version 90x will be coming out of the oven tomorrow, I think. I've added so many healthy things, and I think it still tastes delish!
Keep up the amazing work!
I didn't know you could buy granulated fructose. I knew it was fruit sugar, but it's pretty cool that you can buy it that way. Downside...pretty expensive. Unless there is another place to get it other than a "Back To Nature" store, it is about $4.50 a pound (I tried Walmart and didn't see it). I made the recipe tonight. A few substitutions. I used the low-fat buttermilk, but used Whole Wheat Flour instead of WW pastry flour. Also, I forgot to buy blueberries, so I used frozen strawberries instead. Muffins were tasty and a bit dense...otherwise worth the serving of carbohydrates! Theyh are pretty sweet so I may just try to use less fructose the next time. Thanks for the feedback! R, I wouldn't mind seeing those cookbooks you talked about. I'm feeling rather domestic these days!! :)
R: Fresh veggies are always a good thing. Tomatoes are no problem either. Quiche recipes are fine, but I'm really supposed to stay away from the yolks. Baked potatoes are fine also, but in limited quantities. One medium baked potato constitutes one serving of carbohydrates. What I need to figure out is how do you take a recipe and convert it to carbs, proteins, etc.? I know Weight Watchers has a recipe calculator that does that for you, but are all servings created equal? Not sure!
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