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12
02
2015

VANILLA MUFFINS

Servings: 6
INGREDIENTS
1/2 cup of quark
2 eggs
1/4 cup of vanilla whey
3/4 cup of oats
1/2 cup semi-skimmed milk
1 tsp. baking powder
1 tbsp. of coconut flour
FROSTING:
1/4 cup of chocolate casein
1/4 cup of milk 1 tsp. of cocoa

DIRECTIONS
First, make your muffins by blending all ingredients together and baking your batter inside six muffin moulds (I like to use silicone moulds for this as they’re easier to wash) at 150 degrees celsius for about 35 minutes or until, when you stab a muffin, your knife comes out clean. Set them aside so they cool. Then, make your frosting by mixing the casein, milk and cocoa in a bowl and, using a piping bag, adding the frosting on top of each muffin (note: you don’t have to use a piping bag, you could also snip the corner off a plastic sandwich bag or just smear the frosting on top of each muffin!)

NUTRITION PER SERVING
161 KCALS | 14.96 PROTEIN | 12.4G CARBS | 4.9G FAT | 2.1G FIBRE