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!






