By Kathy Skantzos
September 12, 2018
These tropical muffins are sweet, coconutty and delicious.
1 packet Protein Muffin Mix Original
4 passionfruit or 1/4 cup of unsweetened passionfruit pulp
1/2 cup shredded or desiccated coconut
1 ½ cups of milk (375 ml)
3 whole extra large eggs or 150 ml egg whites
1Preheat a fan forced oven to 170°C and place 10 muffin wrappers in a muffin tray (or use a silicone tray).
2Empty the packet of Protein Muffin Mix Original into a large mixing bowl and stir in the coconut.
3Combine the eggs and milk in a small bowl. Add the wet mix to the dry mix.
4Gently fold in the passionfruit pulp to combine.
5Using a spoon, portion mix into the 10 muffin wrappers and decorate with some extra coconut and pulp if you like.
6Bake in the preheated oven 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.
7Muffins must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in freezer bags for up to 3 months.