What you’ll need
400g Protein Muffin Base Mix
1 cup water
4 tablespoon vegetable oil
2 large eggs
8 chopped strawberries
1 tablespoon cornflour
For the crumble
20g oats
20g pecans
Pre-heat the oven to 190C (180C fan-forced).
Grease a muffin tin or line with muffin liners.
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.
Toss the chopped strawberries in cornflour then stir through the muffin mixture.
Use a spoon to divide the batter evenly between 8 cups.
For the crumble blend the oats & pecans together and press into the top of the muffins before baking.
Bake for 30-35 minutes or until golden brown. Allow to cool in pan for 5 minutes before transferring onto a serving platter.
Once cooled top with fresh strawberries to serve and enjoy!
