Great Jersey pocket food!
Muffin tops…heh, heh. It’s term generally used to describe the roll of fat around the top of low cut jeans. But here in the Druber Blog, it’s the outcome of a happy accident I had attempting to make scones with the addition of chocolate whey protein powder. I got the batter a bit to soft and the outcome was more of a cake batter than a scone batter. What the heck I said – I’ll just see how this comes out. Result: Some damn tasty treats with a nice moist cakey texture that makes for a great breakfast or some excellent jersey pocket food.
Preheat oven to 375 and line a cookie sheet with parchment paper
In a large bowl, combine the following:
1 c. Light Rye Flour (Bob’s Red Mill)
1 c. Spelt Flour (Bob’s Red Mill)
1/4 c. Chocolate flavor Whey Protein Powder
1/4 c. Light Brown Sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 c. each dried currants and dried cranberries (or raisins or whatever dried fruit you want to use)
1 whole egg
6 T. cold unsalted butter cut into 1/4-1/2 inch pieces
1 c. buttermilk
Mis all ingredients with a wooden spoon until the batter is smooth. Spoon 3-4 inch mounds onto parchment paper, leaving a couple of inches between each to allow room for expanding in the oven.
Bake for 15-20 minutes on center rack until the “muffin tops” are browned and a toothpick put into center pulls out cleanly.
The whole grains, dried fruit and of course sugar are great sources of carbohydrates and the protein powder gives you a good protein balance for a complete real food alternative to fuel you up before or during long rides.
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Tags: Bob's Red Mill, Muffin Tops
