Microwave baking

Yes, that's right, microwave baking.  It may sound like a throw back to 1989, but it's not. 

I had some egg whites in the fridge, from a moment of weakness involving pancakes.  Rather than throwing them out, I thought I would try out a receipe that I saw on a blog.  Microwave Protein Muffins.  I could have sworn the receipe called for protein powder. A side from using up the eggs, I was also looking forward to using up some of my insane protein powder stash.  I found one brand that I LOVE, and have 3 or 4 other brands that I need to try to use up.

I put in all the ingredients, and then thought.... "where the heck's the protein powder go in?"  Yeah, it doesn't, I didn't read it properly.  Oh well, I threw a good scoop in for extra measure (and flavour).  Microwaved on high for about 4 minutes and it was done.  I admit I was a lot worried when I saw it rising up out of the bowl.  I'm a gluten-free girl afterall, and I haven't seen that sort of rising action in about 4 years.   I guess it's normal...?  After letting it cool, I was all ready to give it a taste.  In a word... EGGEY.  I guess this is what a souffle would taste like. Not that I've ever had one.  I didn't care for how eggey it was since I don't really like eggs. I decided to whip up a quick emergency chocolate sauce from hot chocolate powder (left over from camping).  With a good dose of chocolate, it was pretty good!  I can think of other ways to improve this "muffin."  I might try it again, as I still have egg whites left.

If you're curious, the ingredients were: 1/2 cup egg whites, 1/4 cup pumpkin, 1/2 tsp baking powder, a dollop of honey, 2tbs of flour, 1 tbs of protein powder.  You are also supposed to add cocoa powder, but I didn't have any, I substituted for chocolate protein powder.  Mix and microwave until it isn't liquidy, and it seems more solid, and not much steam is billowing out of it while nuking.

Okay, back to vegan, 10% fat and carrots tomorrow.  34 days until vacation!