Search icon

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

raspberries

1 punnet raspberries

cornflour

1 tablespoon cornflour

rolled oats

sprinkle rolled oats

flax seeds

sprinkle flax seeds

flax seeds

sprinkle hemp seeds

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 the protein muffin mix, water, oil and eggs with an 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

Toss 3/4 of the punnet of raspberries with the corn flour. Then stir the raspberries into the muffin mixture.

5

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

6

Then sprinkle the 3 different seeds on top of each muffin.

7

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

8

Use the left over raspberries to serve on top of the muffins, enjoy!