What you’ll need
400g Protein Muffin Base Mix
1 cup orange juice
4 tablespoon vegetable oil
2 large eggs
1 orange zest
2 teaspoon poppy seeds
For the icing
35g butter
135g icing sugar
splash vanilla essence
splash milk
Pre-heat the oven to 190oC (180oC fan-forced).
Grease a muffin tin or line with muffin liners.
In a mixing bowl, combine all muffin 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.
Use a spoon to divide the batter evenly between 8 cups.
Bake for 30-35 minutes or until golden brown.
For the icing us a hand held electric whisk to combine all ingredients together.
Allow the muffins to cool in pan for 5 minutes before transferring onto a serving platter. Top with poppy seeds and dried or fresh orange slices, enjoy!
