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What you’ll need

Protein Muffin Base Mix

400g Protein Muffin Base Mix

water

1 cup water

oil

4 tablespoon vegetable oil

eggs

2 large eggs

biscuits

⅔ cup Lotus Biscoff cookies, crushed

For the icing

butter

45g butter, softened

icing sugar

150g icing sugar

biscuits

2 Lotus Biscoff cookies, crushed

milk

dash milk, if required

biscuits

8 Lotus Biscoff cookies

1

Pre-heat the oven to 190oC (180oC fan-forced).

2

Grease a muffin tin or line with muffin liners.

3

In a mixing bowl, combine all ingredients with electric mixer using the whisk attachment for 1 minute. Scrape down the sides of the bowl and whisk for another 2 minutes, until the batter is combined with no lumps.

4

Stir in your crushed Biscoff cookies.

5

Use a spoon to divide the batter evenly between 8 cups.

6

Bake for 30-35 minutes or until golden brown. Allow to cool in pan for 5 minutes before transferring onto a serving platter.

7

For the icing mix all ingredients together in a bowl. Once desired texture spread on top of each muffin and top with a Biscoff cookie, enjoy!