Protein Muffins

If you are a pregnant vegetarian who is having her babies so close together that her body never got to heal from the first time around, then you know what I am going through. I am supposed to eat 80-100 grams of protein a day. That is an inordinate amount of protein.

For example:

an egg has 7 grams
yogurt has 7 grams
2 tbl of peanut butter has 7 grams
slice of bread has 4 grams

I could go on and on listing foods, but I think you see my point–one has to eat a whole lot of food to get 80-100 grams of protein. To increase my protein I’ve been chowing down on these muffins.

(If you aren’t a pregnant vegetarian, but enjoy somewhat healthy muffins, you can still appreciate this post.)

I brought some of these baked goods over to my friend’s the other day and she wanted the recipe, so I am posting it here for everyone’s enjoyment. It comes from Molly Katzen’s Sunlight Café (my favorite, and only, breakfast cookbook).

Wild Rice and Quinoa Muffins

2 C flour
.75 tsp salt
1.5 tsp baking powder
.33 c packed brown sugar
2-3 Tbl granulated sugar (optional) (I usually skip this)
1.25 C cooked wild rice
1.25 C quinoa
.66 C dried cranberries (I substitute dried cherries)
1 C milk
1 large egg
1.5 tsp vanilla
4 Tbl melted unsalted butter

Preheat oven to 400F. Spray 10 standard muffin cups with nonstick spray (it actually makes more like 14).

Combine flour, salt, baking powder, brown sugar–and granulated sugar if you want.

Add cooked grains, using a fork or your fingers to separate and distribute throughout. Add cranberries.

Whisk milk, egg and vanilla together.

Pour liquids into dry ingredients and add butter at the same time. Using a spoon or rubber spatula, stir from the bottom of the bowl until dry ingredients are moist. Don’t overstir.

Spoon into muffin tins, to almost the top.

Bake in the middle of the oven for 20-25 minutes or until lightly brown on top and toothpick comes out clean. Let cool on rack for 30 minutes before eating (yeah, right).

On a related note, I’m trying to fill my freezer with ready-to-go food so we don’t have to do a lot of cooking when the baby is born in August. If you have a good freezable, vegetarian recipe, do tell. So far we have a lasagna, enchiladas, veggie pot pie, roasted red pepper soup and zucchini soup.

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