What you’ll need
400g Protein Muffin Base Mix
1 cup water
4 tablespoon vegetable oil
2 large eggs
1 punnet raspberries
1 tablespoon cornflour
sprinkle rolled oats
sprinkle flax seeds
sprinkle hemp seeds
Pre-heat the oven to 190oC (180oC fan-forced).
Grease a muffin tin or line with muffin liners.
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.
Toss 3/4 of the punnet of raspberries with the corn flour. Then stir the raspberries into the muffin mixture.
Use a spoon to divide the batter evenly between 8 cups.
Then sprinkle the 3 different seeds on top of each muffin.
Bake for 30-35 minutes or until golden brown. Allow to cool in pan for 5 minutes before transferring onto a serving platter.
Use the left over raspberries to serve on top of the muffins, enjoy!
