These little breakfast muffins taste amazing and they pack an impressive 7g of protein per portion! They are great as a snack, for breakfast, or for a post dinner treat.
- 1/3 cup White flour
- 1 tsp Salt
- 1 tsp Baking powder
- 1/2 cup Wholewheat flour
- 1 cup Mixed berries
- 2 tbsp Reduced fat margarine melted
- 3 tbsp Light brown sugar
- 1 Egg Beaten
- 1 scoop Vanilla whey protein
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Preheat the oven to 180°C/ 360°F. Use muffin liners or spray a muffin tray with cooking oil.
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Sift the flours, protein powder, salt and baking powder into a bowl then add the berries and stir gently.
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Combine the eggs, sugar and melted margarine mixing well, then add the milk and mix until smooth. Make a hole in the centre of of the dry ingredients and pour the liquid ingredients into the centre. Gently fold the ingredients together.
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Spoon the batter into the muffin cups, filling each one just over 1/2 full. Bake until the muffins are golden brown and cooked through (17-20 minutes).
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Transfer to a wire rack to cool and then serve.
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The muffins can be kept in an airtight container for 3-4 days.
