What you’ll need
400g Protein Muffin Base Mix
1 cup water
4 tablespoon vegetable
2 large eggs
⅔ cup mixed berries
2 tablespoon cornflour
For the Cream Cheese Icing
35g cream cheese
135g icing sugar
1 teaspoon vanilla essence
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.
Toss the mixed berries in the cornflour. Then stir the berries through the muffin mixture.
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.
For the cream cheese icing combine cream cheese, icing sugar and vanilla with a handheld electric whisk then wipe onto the muffins.
Top with a berry and mint leaf, enjoy!
