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These muffins are great for protein and substance on long rides or tours. To reduce fat, try replacing the oil with low-fat yogurt. A good approach would be to mix these muffins in with snacks which lack proteins and fats to supplement isolated carbohydrates, such as well into a long day of riding.

In a large bowl, add and combine well:

2 eggs
1/4 cup oil
284 mL (10 oz) can of cheddar cheese soup, undiluted
1/3 cup chopped cheese pepper
1/2 cup chopped fresh parsley
4 dashes of Worcestershire sauce

In a smaller bowl, combine well:

1 cup whole wheat flour, unsifted
1 cup cake and pastry flour, unsifted
1 tbsp baking powder
1/4 tsp baking soda 1/2 tsp salt

Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan. Bake at 200 C (400 F) for 20 to 25 minutes. Remove from pan and cool on rack. Makes 12 medium-sized muffins.

For Cheese with Parsley and Onion Muffins, substitute 2 tbsp dried parsley and 2 tbsp dried onion flakes for fresh parsley and peppers.

Before baking, try placing a small piece of cheese on the top of each muffin for extra cheese flavour. Goes great with a variety of soups: cream of chicken or potato, gazpacho, tomato or minestrone. Try serving with chilli con came.
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