1 vanilla drink mix
1/2 tsp baking powder (divided)
1 chocolate drink mix
1 large egg
4 tsp grape seed oil
1 ounce of milk
1/2 cup of fine grated jicama
1/2 tsp vanilla extract
1/2 tsp chocolate extract
1 Ideal Protein Chocolate Mint Bar (optional)
1 fluid ounce of sugar free peppermint sweetener (optional)
You will need 3 small bowls. In bowl 1, mix 1 vanilla drink mix and 1/4 tsp baking powder. In bowl 2, mix 1 chocolate drink mix and 1/4 tsp baking powder. In bowl 3, beat 1 large egg with 4 tsp grape seed oil and 1 ounce of milk. Once mixed, whip in 1/2 cup of fine grated jicama (excess water must be squeezed out after grating).
Divide your liquid equally between bowls 1 and 2. Then to the vanilla mix add 1/2 tsp vanilla extract. To chocolate mix add 1/2 tsp chocolate extract. Mix each bowl until combined. The batter will be very very thick! If you need to, add 1 or 2 more tbsp of milk.
Now dollop vanilla batter over chocolate and using a knife "cut" into the batter with a back and forth motion to marble the batter. Do not over mix.
Place in parchment liners and bake at 350 for 15 min. Recipe makes 2 unrestricted servings.
Icing Optional: Chop 1 Ideal Protein Chocolate Mint Bar into small pieces. Defrost in microwave safe bowl for 30-50 seconds and then add 1 fluid ounce of sugar free peppermint sweetener to thin the icing - add more if desired.
Take 1 serving of muffins and ice: this equals 1 restricted and 1 unrestricted serving, plus 1 sweetener.
Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at: http://www.fb.com/groups/deasrecipes