I am always looking for the next food that Corrigan will eat. Right now, pretty much the only thing he eats is yogurt. Oh, and yogurt. I forgot, yogurt bites…he likes those, that’s different, right? ha.
His dietician suggested mini-muffins. There are all sorts of store-bought brands of mini-muffins in the grocery store but none of them can be found in my edition of the Food Values book so I do not buy them. I am not fond of estimating or taking the nutrition label’s word for it so if it isn’t in the book, Corrigan doesn’t eat it.
I searched the internet for reliable low-protein muffin recipes and found several that might work. Recipezaar has a section dedicate to low-protein recipes and each recipe even has a nutrition fact label on the side of each recipe page. As I mentioned though, I am not trusting of labels quite yet so I printed a recipe that I found and made slight modifications using what I had.
As you can see below, I weighed every bit of everything I used, jotting down notes as I went, and then calculated the calories and protein after I mixed it all up. The recipe from Recipezaar claims that there are 184 calories in a 75 gram muffin and 1.9 grams of protein ( mom’s of metabolic kids know that finding a Nutrition label that is not a whole number for protein is rare. A label can say 0 grams of protein but have up to .9 in actuality…me.no.likey.) After I did all of my calculations ( and only due to the fact that I used 1T of plain yogurt instead of 1T sour cream ) my results for a 75 gram muffin is 1.98 grams of protein and 188 calories. That is soooooooooooooooo close that it gives me tremendous confidence now in using recipes from the low-protein section of Recipezaar.com.
Now, on to the recipe…
Pumpkin Spice Muffins
35 minutes~ 5 minutes prep if you are not measuring it out because you don’t trust me (which is good, figure it out yourself for your own peace of mind if need be!)
1 (18.25 ounce) box of spice cake mix
1 (30 ounce) can of pumpkin puree
1(3.5 ounce) box of instant vanilla pudding
2 eggs, slightly beaten
1 tsp. vanilla extract ( there are differnt food values depending on if your extract has alcohol or not)
1 T sour cream ( I did not have sour cream so I used lowfat plain yogurt, same amount )
1/2 cup vegetable oil
2 tsp. pumpkin pie spice
1/2 cup brown sugar
1. pre-heat the oven to 350 degree. Mix together cake mix, pumpkin, pudding and vanilla extract. Add sour cream, eggs, oil and spice.
When blended well, drop into lined muffin cups or well-greased muffin tins. Fill to the top and then tap on counter before putting in oven. Bake for 30 minutes or until toothpick comes out clear.
I did not add the pumpkin spice because my can of pumpkin was pre-spiced. I did not know if Corrigan would back away from the spice too so I kept it in the cupboard this time. Also, when I made my first batch I screwed up and tossed the 1/2 cup of brown sugar into the batter. Upon review, I think that they brown sugar is for sprinkling on top and not for the mix. When they are in the oven they have adorable little muffin domes but they do not stay as puffy once out of the oven.
The house smells amazinggggggggg right now.
For Corrigan, I purchased a mini-muffin pan for only $4.97 at Walmart. I thought that his little hands would be more inclined to pick up the smaller size muffins and they are easier for me to weigh and keep track of the crumbs rather than a large muffin. Each mini-muffin weighs approx. 20 grams ( but I will weigh each one, each time, because I am picky like that) and one mini-muffin is .5 grams of protein and 51 calories.
I made a tray of full-size muffins for the rest of the family (who am I kidding, I will be the one to eat them all) and took over a few to my neighbor. I am not sure about the mini-muffins but the larger muffins could have used another 3 minutes in the oven. I found them a bit too soft but tasted fabulous. The mini-muffins were ready in approx. 27 minutes and were much darker than the bigger ones cooked for 30 minutes. I did not sprinkle brown sugar on the tops of Corrigan’s muffins but added some to the top of the grown-up portions.
So there you have it. My first attempt at a recipe specifically meant to be consumed by Corrigan to suit his protein-restricted diet. As he gets older I know that I will spend a lot more time working on recipes and trying to make sure his food experiences are pleasurable and tasty. I am going to make something yummy using his baking mix from Cambrooke Foods soon too. I will post how that turns out when it is finished.