LEMON POPPY SEED BISCOTTI
(ADDED 10/27/05)

These crisp, dry Italian cookies are delicious dipped in coffee or dessert wine. They are naturally lower in fat, higher in dietary fiber and you would never know they have added protein.

4 cups oat flour
2 cups whey protein concentrate
1 heaping tsp.double acting baking powder
2 1/2 cups brown sugar
1 heaping tsp. baking soda
1 tsp. salt
1 cup toasted almonds
9 whole eggs
1 oz.poppy seeds
1 tsp. vanilla extract
1 tsp. lemon extract

Preheat oven to 350 degrees • Grease two 12-cup muffin pans • Fit the steel knife blade into the work bowl of your food processor • Combine all ingredients in the bowl with rubber spatula.

For classic Biscotti: Pour batter into a greased 9 x 5 loaf pan. Bake until a wooden pick inserted in the center comes out clean, about 1 hour. Cool on a wire rack for about 5 minutes. Reduce oven temperature to 300º. Makes 2 logs. On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.

Enjoy!

OATBRAN PROTEIN MUFFINS
(ADDED 4/4/05)

4 Egg Whites
1/3 Cup Vanilla
1 & 1/2 Cups Skim Milk
2/3 Cups Organic Apple Sauce
1 Teaspoon Salt
4 Teaspoons Baking Powder
5 Cups Oatbran
5 Scoops Vanilla Whey Protein Powder (I used ISOWHEY 88 Calories per scoop)


Pre-Heat Oven 425

Mix Egg Whites, Vanilla, Milk & Applesauce together

Slowly mix in Salt, Baking powder, Oatbran & Protein Powder

Once Mixed together place 1/3 cup of mixture in each muffin opening in muffin tin.

Bake 9 - 12 Minutes or until top is Golden Brown


Yields 14 Muffins
220 Calories each
17 Grams of Protein Each
6 Grams of Fat (all usable & healthy fats)