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What you’ll need

Protein Muffin Base Mix

400g Protein Muffin Base Mix


1 cup water

sunflower oil

4 tablespoon vegetable oil


2 large eggs

vanilla paste

½ teaspoon vanilla paste

For the topping

whipped cream

⅓ cup whipped cream

strawberry jam

1 teaspoon strawberry jam


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. Allow to cool in pan for 5 minutes before transferring onto a serving platter.


After baking, allow to cool and chop of the tops of the muffins. Top the muffin bases with whipped cream, strawberry jam and muffin tops, cut in half and positioned diagonally to look like wings.