Thursday, May 10, 2012

Cranberry, Lemon Whey Powder Muffins - grain free, sugar free

I am so excited about this recipe! 
Sometimes I come across good recipes and I put them aside because either I have them in mind for sometime special, I need a specific ingredient, or I am unsure of the outcome. I was even more excited to try this recipe because I got to use my NEW food processor!!!!!!

I found a very similar recipe not too long ago. I book marked it, and put it aside for that special day. 
My beloved husband the other day was excited to say we had enough air miles finally to buy something. He saw this fantastic Compost that he really really wanted (lol I know). It may seem silly but it's about 129$ to buy it in store and 99$ on sale. I think it's a little absurd how much they cost when they are totally plastic and just sit there. 
So he ordered it ( so exciting!) and then I of course was bugging him about what I was going to receive from MY hard earned air miles... (hint, hint). There was nothing that I really NEEDED except:
1. Icecream machine
2. Food Processor
I of course have a fantastic food processor. It's not even that old I got it at my bridal shower. It has become my favorite tool (besides my beloved fancy Kitchenaid mixer), especially after gluten free. I find almost every recipe if not in my mixer is in my processor being pureed and emulsified.
3 Days after we placed the order for the processor it was going to take 4-6 weeks for it to arrive. Today, sitting there with my coffee in peace and quiet. Door bell rings.
It's so shiny and perfect! Look it even has a special box for all of the attachments. I was even more excited because when I opened the box I realized it was the fancy pancy one on TV. The one I always dreamed of having but never would due to it being 289$ (and I was complaining about the compost lol).
I honestly never even thought about it but I didn't even look at the processor on the website when Kyle was telling me about it. I just heard the specifics and was sold. I didn't care, honestly mine is like 30$ originally and I have to puree most things in two batches. It's like a 6 cup this one is a 13 cup. It also comes with two different bowl sizes and the small bowl that you use for beating egg whites is the size of my old processor lol.
It's a sad day when an appliance moves on. It has got me through every fad diet and recipe I have ever tried. RIP. Mom, I am giving it to you!!! I heard you need one.

There is is the shiny new one beside my old retired one.. sad:(

Not too long ago (12 days ago) I was sitting on a beach in Mexico soaking up too much vitamin D and eating too much bad food (gluten free of course). Since then I haven't been feeling quite the same as I did before. We have decided to go and follow cycle 1 of the 17DD and see if it makes a difference. 
The problem that I always have following cycle 1 is lunch time and snacks. Lunch time is hard when there is no crackers, bread, tortilla, granola, cereal, biscuits, etc. 
And I get tired of yogurt pretty fast when it comes to snacks.. lol. 
So, I was determined on my day off today to sit at the computer until I came up with great ideas for baked items that taste delicious and are completely compliant.
Though, I spend most of my life eating grain free, when it comes to baking I use nut flours, coconut flour and some starches for the base.
Without these what is left? I cant use beans, pumpkin puree, zuchinni puree, beets, potatos or any sort of base that I am familiar with. 
If I told you to come up with a recipe to make muffins without flour or meal of ANY kind would be able to do it? 

Ugh so frustrated and hungry I sat there. I searched on Google and through all of my great books.
I will be listing 17 recipes over the next 20 days as I prepare and start my cycle 1. It's important I am able to show you that you can be compliant, eat well and not get depressed like I have so many times. 

Are you familiar with whey protein -------------------->
It's a great alternative when it comes to baking without using flours or starches. It can be tricky though, it reacts completely different than flours and you can receive a very unpredicted result.
We happen to have a huge container of it left over from when Kyle would take a protein shake every morning. I am glad we didn't throw it out as it's crazy expensive and lasts years.
I was also excited to discover the one we had is gluten free, sugar free, with no preservatives, dyes, flavors or anything unnatural.
So my first experiment today was to try making muffins. 
I looooove muffins. I have many muffin recipes but not one that uses whey or only whey for the main ingredient. I took a combination of a recipe that I found and a recipe that I have used traditionally with almond flour.
They are deffinetly different, but actually GOOD different. They taste like angel food cake and have a texture very similar to it. 
I ate one hot out of the oven with butter and I was actually very surprised. Let me know what you think.

#1 Cranberry Lemon Muffins - Whey powder
gluten free, grain free, low lactose, sugar free

*You will need to use muffin liners or silicon liners for this recipe

In a food processor or mixer bowl combine:
1 C psylium husk, flax meal, or almond flour (almond flour not on 17DD)
1 C xylitol, stevia, or sucralose** (if whey powder is sweetened hold back on sweetener)
1 t organic corn free baking powder
1/2 t aluminum free baking soda
1 1/2 t ground cinnamon
1/8 t ground nutmeg
1 t sea salt

In a glass measuring cup mix until blended:
1/2 C plain organic greek yogurt, sour cream, cottage cheese, yogurt cheese
1/2 C water
1/4 C melted organic butter, coconut oil
1 t real vanilla extract
2 organic eggs
1 T organic lemon juice or more if desired

Pulse dry ingredients until mixed. Slowly while mixer is running pour in wet ingredients. Scrape down sides well. While mixer is running slowly parts at a time add in whey powder.

1 C unsweetened plain or vanilla whey powder
Add 1/2 C whole fresh or re hydrated cranberries

Pulse until well blended. Whey powder will cause the batter to thicken, clump together and be very shiny. Make sure there is no lumps.

In a cupcake pan lined with 12 parchment paper liners pour in muffin batter until 2/3 full. They will rise quite a lot, but will shrink back down upon cooling. Adding too much batter will cause the muffins to stick together, so if needed use 2 pans for baking.

Bake at 350 for 18-20 minutes.

The muffins will fall quite considerably once removed from the oven (similar to a souffle) as there is no starch or flour in the mix to hold them up. They may look funny, but they taste pretty darn good.


  1. It would be better if you called it grainfree rather than glutenfree. The term glutenfree has a lot of unfortunate baggage.

  2. I really want a food processor too! And not one of the itty bitty ones. There doesn't seem to be much in the mid-price range.
    2 cups of whey powder! I can buy it at Bulk Barn, but it's not cheap! I buy a flavoured one at Wal-Mart that's reasonably priced, but 2 cups would still use up quite a lot of the container. I have a Drs Eades cookbook, and their muffin recipes use 1/4 cup whole wheat flour, 1 1/2 cups almond flour, 1/4 cup whey protein pwoder, 1 Tbsp baking powder.....have to find a way to eliminate the 1/4 cup WW flour! Do you ever use coconut flour? I've had mixed results.

    1. Hi Tracey,
      I am making these muffins to be compliant on the 17 day diet. It doesn't allow grains, nuts, or starch of any kind. So you are limited to using whey powder as the base.
      For more methods please view my other muffin recipes. I use almond flour, coconut flour, flax meal, beans, many different ideas you can pick the one that best suits you.
      I am quite familiar with all of those ingredients and I agree they are expensive.
      My husband bought a large tub of whey powder last year and I'm using it up rather quickly.
      If you want the muffins to be compliant on the 17 day diet you could sub in 1 cup of psyllium husk and 1 cup of whey powder. That is ALOT of fiber though, it may cause some discomfort if your not used to soo much. I hope you have time to read my other recipes and see which one works for you.

  3. I can't get the website in your profile to work :(
    Wondering where in Canada you are; I'm east of Toronto.

    1. Oh no I'm not sure what would be causing that. My website is:
      I grew up in BC, moved to Alberta 7 years ago and now I live in Strathmore just east of Calgary.

  4. I do not tolerate Whey protein powders.... do you think the Protein powders that are vegtable based would work in your baking recipes??.. (it has pea, cranberry and rice protein in it).. just wondering.. i guess i could try and see.. but thought you may know answer in advance.. Thanks.

    1. Vegetable protein powders should work but of course I am not certain. If you like you can supplement 1 cup of whey powder for 1 cup of psyllium husk.
      So 1 cup psyllium husk plus 1 cup of whey powder. That way the psyllium will act as a binder if the proteins act differently during baking.
      Let me know how it turns out.

    2. Thanks.. I actually made the oopsie bread tonight.. will post comment there... i took pictures.. they turned out great..

  5. Read the entire post. I love to make this recipes. I will Do it tonight and post my experiences . Thanks for your great recipe as well as explained about whey powder. I would like to add one point is that whey protein powder is the best way to build up our muscles and tissues.Thanks.