Chocolate Raspberry Stuffed French….Muffins!

Written by Olivia Grist

The weekends are my time to experiment with new breakfast recipes, since hubby is home to be my taste-tester. I was planning on making a new french toast recipe, but I forgot to pull the bread out of the freezer last night, so I had to improvise – which actually worked in my favor.

I had my favorite Ezekiel english muffins defrosted, so I pulled them out and got to work.

In a microwave safe bowl, combine 2 tablespoons of PB2 or other powdered peanut butter, 1 tablespoon of unsweetened cocoa powder, and 2 tablespoons of unsweetened almond milk. Mix together until it becomes a frothy texture and all the powder is mixed in. Set it aside.

In a separate bowl, mix 4 egg whites, 1/4 cup of unsweetened almond milk, and 1 teaspoon of pure vanilla extract, and a dash of cinnamon. Mix around.

Place the bowl of cocoa/pb mix in the microwave for 10 seconds. Put 1/4 cup of fresh raspberries or other berries of choice and mix around. Cut an english muffin almost all the way through, but not so that it separates. Spoon the mixture into the english muffin center and then dip the whole thing in the egg mixture, flip over and cover the other side.

 

Spray a frying pan with coconut oil and place stuffed muffin to cook. Flip over after browned (2 minutes ish) and cook the other side.

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Top with a few extra fresh berries if desired and ENOY!
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