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.

Yields: 20

Cost per brownie: 13 cents

Total cost if you have none of the ingredients: $71.22

Ingredients:

• 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

Instructions:

1. Pre-heat oven to 175°c / 350°f and put paper liners into mini muffin tin.
2. Beat egg, vanilla, and half of the water. Reserve remaining water.
3. Combine dry ingredients. Pour into wet, half at time.
4. Mix in remaining water and stir until combined.
5. Pour into muffin tin, filling about three quarters. 
6. 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.