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SIMPLIFYLIFE's Photo SIMPLIFYLIFE SparkPoints: (5,339)
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2/12/12 7:58 A

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WOW thanks for sharing.. I am getting my grocery list together and these ingredients are going on there! Yummy!

Nancie


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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 66,988
1/17/12 12:24 P

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Sounds fantastic!!

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

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ANNEV2012's Photo ANNEV2012 SparkPoints: (13,528)
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1/16/12 5:09 P

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This is my own recipe. I make a batch (10 muffins) every week or so. They are great as a snack or for breakfast with coffee.

INGREDIENTS
1 Cup Bob's Red Mill Low carb mix
1 Cup CarbQuick mix
2 TBSP Canola oil
92g All White egg whites
4 packets Splenda with fiber
1 Cup water
4 piece Ghiradelli dark chocolate squares
1/4 tsp Sugar-free Orange essence

METHOD
Heat over to 350F
Prepare muffin pan with 10 muffin cases
In a large bowl pour dry ingredients: low-carb mix, and CarbQuick mix. Whisk gently to combine.
Finely chop, or grate chocolate squares into small pieces, and add to dry ingredients.
In a measuring jug or small bowl, combine all wet ingredients and whisk gently.
Add wet ingredient in to dry ingredients. Combine well.
Fill the muffin cases (10)
Bake for 20-22 minutes or until tops spring back.

NUTRITION
Each muffin contains
9g Protein
7g Fiber
6.5g Net carbohydrates
120 Calories

4/15/12 Platte River half marathon - Done
5/4/12 Greenland 50K - Done
7/29/12 Loveland Little Sprint Triathlon - Done
9/3/12 (54th birthday) - American Discovery Trail marathon
11/4/12 NYC marathon
12/1/12 Rock Canyon Half marathon




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