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      RECIPE TITLE "Bacon Muffins" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by All Rights Reserved. is a Division of VJJE Publishing Co.

    yields Makes 12 muffinstime ---- difficultyeasy


    • 6 bacon slices, fried crisp
    • 2/3 cup oil
    • 1/2 cup water
    • 1/3 cup heavy whipping cream
    • 3 eggs
    • 1 teaspoon vanilla or butter extract
    • 1 1/4 cup vanilla whey protein powder
    • 2 Tablespoons oat flour
    • 2 Tablespoons high gluten flour
    • 2 teaspoons baking powder


    1. Preheat oven to 350°F.
    2. Combine oil, water, whipping cream, vanilla (or butter) extract, and eggs.
    3. Mix well.
    4. Add vanilla whey protein powder, oat flour, high gluten flour and baking powder; mix until moistened well. Break bacon into small bits and stir into batter.
    5. Pour into greased muffin tins (or use non−stick muffin liners.)
    6. Bake at 350°F. for 10−15 minutes, keeping an eye on them so as not to over−bake.
    7. Cool at least 5 minutes before removing from pan or liners.

    3 carbs per muffin.

    HOT! We recommend:

    Cuisinart 1.5-qt. Frozen Yogurt, Ice Cream & Sorbet Maker, Red
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    The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery
    Appel and Torey are owners of the eponymous Manhattan bakery, which turns out the kind of white-cake treats that graced most tables decades ago. Retro deserts include Chocolate Wafer Icebox Cake, made with Nabisco wafers, and Oatmeal, Raisin, Almond Cookies. These recipes are classics, with a few updated touches. Pecan Pie was handed down from a Texas grandmother; Magic Cookie Bars are packed with chocolate chips and coconut and sweetened with three cans of condensed milk. The unfortunately named Dump Cake is a throwback to old women's magazine recipes, consisting of cherry pie filling, canned pineapple, cake mix, pecans and butter. These super-sweet, mostly buttery items hark back to a pre-cholesterol eraAevidenced by Chocolate Chip, Peanut, Banana Loaf, which the authors describe as "healthy." A chapter on cheesecakes offers Chocolate Swirl Cheesecake and White Chocolate-Hazelnut Cheesecake. A section of baking tips includes little new information for even novice cooks (e.g., advice such as measuring accurately and watching cookies carefully to guard against burning). The same can be said of this book as a whole: these recipes are good, if ordinary. (Nov.)
    Copyright 1999 Reed Business Information, Inc.


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