Experiment # 2 was a success. I took a recipe posted to the Dr. Poon page called Phase 1 “Poonified” protein chocolate cupcakes by Cintia P. and made a few tweaks.
Before you get started: I’m working with carbalose flour to reduce the net carbs in my baked goods. I used vanilla protein powder because I’ve got a 2 lb jar of the stuff and I don’t like it, and baking with it seemed like a good way to use it up.
Cost per brownie: 13 cents
Total cost if you have none of the ingredients: $71.22
- 31 g Carbquik, available from the Ontario Nutrition Store
- 1 egg
- 42 g protein powder, I used Pure Protein vanilla 100% whey powder
- 7 g cocoa powder
- 4 g pure vanilla
- 4 oz water
- Pre-heat oven to 175°c / 350°f and put paper liners into mini muffin tin.
- Beat egg, vanilla, and half of the water. Reserve remaining water.
- Combine dry ingredients. Pour into wet, half at time.
- Mix in remaining water and stir until combined.
- Pour into muffin tin, filling about three quarters.
- Bake 12 min then cool on rack.
Verdict: These were very easy to make and I’m pleased with the flavour and consistency. The outer layer of the brownie stuck to the liner.
I think they’d be much better with chocolate protein powder, but I like drinking the chocolate so I’m stuck using the vanilla to get rid of it. I might add double the amount of cocoa power perhaps.
So far baking with Carbquik seems easy and it’s a nice challenge to find recipes and adapt things to the Dr. Poon lifestyle.