Summary
Protein muffins using high and low fibre ingredients
High fibre
Ingredients
- 2 cups wholemeal self-raising flour
- ¼ cup flaxseed meal
- ½ cup unflavoured, unsweetened whey protein powder
- 2 eggs lightly beaten
- ½ cup high protein Greek yoghurt
- ¼ cup maple syrup
- 1 cup frozen blueberries
- ¼ cup milk
- ½ cup stewed apple or pear
Method
Heat oven to 180C
Prepare muffin tray
Combine dry ingredients in a large mixing bowl
Defrost blueberries for 1-2 minutes in the microwave
Add wet ingredients one at a time and combine well.
Ensure thick batter consistency.
Add more flour or protein powder if batter is too wet.
Add more milk if the batter is too dry.
Combine well.
Distribute batter evenly in muffin tray.
Cook for 20-25minutes or until firm to touch and brown on top.
Nutrition
| Type | Quantity |
|---|---|
| Fiber | 4g |
Low fibre
Ingredients
- 2 cups plain self-raising flour
- 1 cup unflavoured, unsweetened whey protein powder
- 2 eggs lightly beaten
- ½ cup high protein Greek yoghurt
- ¼ cup maple syrup
- 1 cup frozen blueberries
- ¼ cup milk
- ½ cup stewed apple and/or pear
Method
Heat oven to 180C
Prepare muffin tray
Combine dry ingredients in a large mixing bowl
Defrost blueberries for 1-2 minutes in the microwave
Add wet ingredients one at a time and combine well.
Ensure thick batter consistency.
Add more flour or protein powder if batter is too wet.
Add more milk if the batter is too dry.
Combine well.
Distribute batter evenly in muffin tray.
Cook for 20-25minutes or until firm to touch and brown on top.
Nutrition
| Type | Quantity |
|---|---|
| Fiber | 1g |
