1• Preheat oven to 350 °F.
2• Separate egg whites from egg yolks.
3• Beat egg whites until stiff adding a pinch of salt to make them nice and firm.
4• In a large bowl, mix together oat bran, wheat bran, silken tofu, cocoa, Splenda, baking powder, egg yolks and hazelnut flavoring. Gently fold in egg whites.
5• Divide into 6 servings to fill 6 muffin molds, preferably silicone molds.
6• Bake 30 minutes keeping a close eye.
- 3 eggs
- 12 c. To s. Oat bran
- 6 c. To s. Wheat bran
- 400 g of silky tofu
- 6 tbsp. To c. Of unsweetened defatted cocoa
- 6 c. To s. Of Splenda powder
- 1 tbsp. To c. Baking powder
- 20 drops of flavor hazelnut
- 1 pinch of salt Contains
- 1 tolerated / muffin.