What you’ll need
400g Protein Muffin Base Mix
1 cup water
1 tablespoon vegetable oil
2 tablespoon cacao
2 tablespoon desiccated coconut
½ cup cherries, chopped
Pre-heat the oven to 190oC (180oC fan-forced).
Grease a muffin tin or line with muffin liners.
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.
Stir in the cacao, coconut and cherries.
Use a spoon to divide the batter evenly between 8 cups.
Bake for 30-35 minutes or until golden brown. Allow to cool in pan for 5 minutes before transferring onto a serving platter.