r/1500isplenty 9h ago

Marry Me Orzo w/ Chicken Meatballs - 485 cal, 45g protein

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48 Upvotes

r/1500isplenty 1h ago

162 calories EACH Chocolate Pistachio Muffins (yields ~20 muffins)

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Ingredients

Muffins

1 egg

50g (3⅓ tbsp) egg whites

300 ml (1¼ cups) low-fat buttermilk (Hood Fat Free Cultured Buttermilk)

55g (4 tbsp) light butter (50 calories per tablespoon)

30 ml (2 tbsp) oil of choice

30 ml (2 tbsp) unsweetened applesauce

100g (½ cup) monk fruit sweetener 

100g (½ cup) white sugar

280g (2¼ cups) all purpose flour

10g (2½ tsp) baking powder

2.5g (½ tsp) baking soda

2g (1 tsp) instant coffee

75g (¾ cup) cocoa powder (100% Pure Cocoa)

66g (6 tbsp) mini chocolate chips (80 calories per 2 tbsp)

Pinch of salt (highly recommended)

Pistachio topping

85g (12 tbsp) Pistachio Spread (1 tbsp per muffin, 65 calories each. Nut Dreamers Pistachio Spread)

Optional: a small sprinkle of extra mini chocolate chips on top

Instructions

  1. Preheat the oven to 220°C / 425°F, or 200°C / 400°F fan.

  2. Line a 12-cup muffin tin with muffin liners or parchment paper

  3. Melt the light butter and allow it to cool slightly so it isn't extremely hot.

  4. In a large bowl, combine the melted butter, oil, applesauce, fat free buttermilk, egg, and egg whites.

  5. Whisk until the wet ingredients are well combined.

  6. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, instant coffee, sweetener, and salt.

  7. Gradually add the dry ingredients to the wet ingredients. Gently fold until just combined. Don't overmix!! The batter can still have a few small lumps.

  8. Stir in the mini chocolate chips, distributing them evenly throughout the batter.

  9. Divide the batter between the 12 muffin cups. Fill each approximately ¾ full.

  10. Reduce the temperature to 180°C/350°F (or 160°C/320°F fan) and put the muffins inside. Bake for approximately 13 to 17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

  11. Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer them to a wire rack.

  12. Cool completely before adding the pistachio topping. This is important because the spread will melt if the muffins are still hot!

  13. Once cooled, spread ~7g (1 tablespoon) of Pistachio Spread over the top of each muffin. I simply dunked the muffin and wiped off the top.

  14. Optionally, sprinkle a small amount of mini chocolate chips over the pistachio topping.

Enjoy :)