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What you’ll need

Protein Muffin Base Mix

400g Protein Muffin Base Mix

water

1 cup water

sunflower oil

4 tablespoon vegetable oil

eggs

2 large eggs

strawberries

8 chopped strawberries

cornflour

1 tablespoon cornflour

For the crumble

rolled oats

20g oats

pecans

20g pecans

1

Pre-heat the oven to 190C (180C fan-forced).

2

Grease a muffin tin or line with muffin liners.

3

In a mixing bowl, combine the Muffin Base Mix, water, oil and eggs 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.

4

Toss the chopped strawberries in cornflour then stir through the muffin mixture.

5

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

6

For the crumble blend the oats & pecans together and press into the top of the muffins before baking.

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

Once cooled top with fresh strawberries to serve and enjoy!