Yesterday, when I opened the fridge to figure out my breakfast, the first thing I saw was half of a leftover baked sweet potato.
I took it out along with a single egg and started an experiment. Muffin doing.
I peeled the skin off the potato, mashed the innards and cracked the egg into my cereal bowl.
Then I measured in a tablespoon of MCT oil, 1/2 tsp ground cinnamon, 1/2 tsp vanilla extract, a pinch of freshly ground celtic sea salt (any salt would do–well, maybe not Epsom salt) and 1/2 tsp baking powder. Then I mixed in a scoop of Whey to Go unsweetened protein powder. 
Once I had that all mixed up, I sprayed a little larger bowl with cooking spray and poured the batter in the greased bowl. I microwaved on high for 2-3 minutes, until the top was set. I think the muffin I had this morning could have been nuked a bit longer because there was a little dimple of uncooked batter when I turned the muffin out on a plate. 
My experience with whey powder in microwaved muffins is that a little underdone is better than feeling like I’m eating a cellulose sponge more suited to washing a car than fueling me for breakfast.
This blog post is another experiment. If I have successfully done it, there will be more pictures than usual. I’ve invited my Weight Watchers Connect friends to visit and get the recipe for a picture I posted.
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