You probably don't know this but I'm a huuuuge movie buff. I derive extreme amounts of pleasure from getting to the theatre exceptionally early, picking a good seat (halfway in, behind a short person), watching the previews (while inwardly heckling at the bad ones), and then... when the movie starts, quietly opening my bag and taking out my homemade snack. I don't know why, I've just always had a thing for making my own snacks and sneaking them into movie theatres. There's just something fun about digging into something tasty as you watch all kinds of madness on the big screen. I mean, that's why popcorn is so popular at the end of the day! But movie popcorn is not really an ideal snack, not to me and especially not the flavored kind available at most movie theaters. Why not? Well... because:
A. A lot of the corn used for popcorn contains a hefty serving of pesticides - including 'insecticides, herbicides, fungicides and growth regulators - check out this dandy 'handbook' for the details).
B. Particularly it's flavored, it's likely to contain some MSG (which boohoohoo) as well as high amounts of sodium, hydrogenated oils, and preservatives :-(
C. Because it's usually puffed with hydrogenated oils, movie popcorn tends feature trans fats :-(
D. Most butter-flavored popcorn contains diacetyl which is seriously a disaster (read this and this...)
And the options available are pretty hmhm - there's dogs, nachos, chocolates and candy. Quite frankly, those have never ever appealed to me. Who wants to eat a hot dog or nachos - sauce silently dripping all over place? Or mindlessly go through a whole box of sugar and kcals in a matter of seconds? Beh. I've never been a fan.
And so, tonight, after the gym, I'm finally going to go watch Les Miserables (been wanting to see it for ages!) and, as the intro rolls in, out these muffins will come and booom! they'll be devoured :-D
1/2 cup of liquid egg whites
1/4 cup of rolled oats
1/4 cup of whey protein isolate
1 tbsp of coconut flour
1 tsp of xylitol (optional)
1/2 tsp of baking powder
2 tbsps of cottage cheese (or, actually, some sweet potato or banana would also work!)
I made my muffins using unflavored whey protein and xylitol but if you want, you can use vanilla whey instead :-) All I did to make them was blend all the ingredients together and bake them - with a single blueberry on top - for about 20 minutes at 160 C (320 F). I made them using a chocolate silicone mold actually (this one!) But if you don't have one you can use regular muffin tins instead and just bake the muffins for a bit longer, until your knife comes out clean when you poke them.
Once my mini ones were ready, I ate a couple of them and packed the rest in a plastic bag to take with me tonight and munch through, wooooo!!!!
Macros per muffin (out of the 15 you get from the mix above): 22.86kcals, 1.6g carbs, 2.7g protein, 0.42g fat and 1.2g fiber!
PS: Here's another of my mini protein muffin recipes, in case you haven't seen it; it's for Carrot Cake Mini Protein Muffins!