A few months ago I made some chauffles from chicken, egg and cheese. They were TO DIE FOR – so good. There is nothing like toasted or grilled cheese, imo. We used them as hamburger buns.
Well, this month we decided to limit our dairy and I wanted to make some muffins. I decided to start with my chauffle recipe, leave the cheese out, and play with the batter a bit and came up with a delightful muffin that gets tall, is a perfect conduit for butter, cashew cream cheese or to eat with chili. Delicious.
So a few days later I’m thinking “I wonder how those would do as waffles” and I tried them in my mini waffle maker. The turned out perfectly.
Next up was using my muffin topper pan to make buns. That worked too. WOW!
Seriously, this is 1 recipe to make all of these things and the recipe can be made savory or sweet. What’s not to love?
I did not add any collagen powder to these, but you could do that. I did use some egg white protein and beef gelatin for both texture and to pump up the protein. For the spices you can add whatever you like. I did a smoky salt one time, a seasoned salt another time, but I think they’d be da bomb with fresh or dehydrated chives with some onion salt. When I made buns I used Everything But the Bagel seasoning on top.
The ideas are endless.
For the sweetened version I used vanilla, and then a sweetened egg white protein, but you can add your favorite sweetener. I think these would be lovely with some maple crystals mixed with cinnamon sprinkled on top. YUM! The sweetened version will be included in a download soon. Stay tuned.
So without any further delays, here is the recipe:
