facebook_pixel
FREE SHIPPING on all Orders

Muffins for Snacks

By Joanne Salerno  

September 27, 2017

Combine our nutritionally superior mix with your favourite flavours for a power-packed afternoon snack.

Ingredients

Apple Berry Muffin
Macros P 12g C 5g F 11g

1 packet of Protein Muffin Mix

1 1/2 Cups of milk (375ml)

3 whole extra large eggs or 150g egg whites

1 large apple finely diced (180g)

1 heaped cup of frozen berries (220g)

Double Choc Muffin
Macros P 15g C 6g F 6g

1 packet of Protein Muffin Mix

6 eggs or 360g egg white

300ml milk of choice (we used almond milk)

100g dark chocolate pieces

100g cocoa powder

200g zucchini, grated (you can't taste it, don't worry)

100g light sour cream (If you don't like sour cream you can swap this out for 1/4 cup (60ml) of coconut oil)

Savoury - Spinach and Feta muffin
Macros P 19g C 2g F 14g

1 packet of Savoury Muffin Mix

1 ¼ cups of water (315ml)

3 whole extra large eggs or 150ml egg whites

2 grated zucchini (250g)

100g chopped spinach

250g chopped feta

Sun dried or cherry tomatoes for decoration (optional)

Directions

Apple Berry Muffins

1Preheat a fan forced oven to 170°C and place 10 cafe-style muffin wrappers in a muffin tray.

2Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs and diced apple. Pour this wet mix into the dry muffin mix and gently fold until just combined, then add the berries and fold through once more.

3Using a spoon, portion mix into the 10 muffin wrappers. Decorate with berries if desired.

4Place on the top shelf of your preheated oven, and bake for 30-35 minutes. Rotate tray at halfway to ensure even baking. After baking remove tray from oven and place muffins on a cooling rack.

Double Choc Muffins

1 Set your oven to 180 degrees celsius and preheat for 20 minutes

2 Line a muffin tray with 12 muffin wrappers

3 Empty the packet of Protein Muffin Mix into a large mixing bowl and make a well in the center

4 In another bowl, whisk together the eggs and milk 3 Pour the egg mixture into the dry mix

5 Add the chocolate, cocoa, sour cream and zucchini and gently fold to combine

6 Portion the mixture evenly into the 12 muffin tins

7 Decorate with a few extra dark chocolate pieces

8 Place in the preheated oven and bake for 20-25 minutes at 180 degrees or until a skewer comes out clean

Spinach and Feta Muffins

1Preheat a fan forced oven to 170°C and place 10 cafe-style muffin wrappers in a muffin tray (or use a silicone tray).

2Empty contents of this pack into a large bowl. In a separate bowl, whisk together water, eggs, spinach (If frozen/thawed ensure moisture squeezed out), zucchini & feta. Pour this wet mix into the dry muffin mix and gently fold until just combined.

3Using a tablespoon, portion mix into the 10 muffin wrappers. Decorate with tomatoes if desired.

4Place on the top shelf of preheated oven, and bake for 40-45 minutes. Rotate tray at halfway to ensure even baking. Remove tray from oven and place muffins on a cooling rack.

5Let your muffins cool in the tin for 5 minutes then transfer to a cooling rack

Note 1 serving = 1 muffin

00:00

Have your say

comments