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
Preheat the oven to 180°C/ 360°F. Use muffin liners or spray a muffin tray with cooking oil.
Sift the flours, protein powder, salt and baking powder into a bowl then add the berries and stir gently.
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.
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).
Transfer to a wire rack to cool and then serve.
The muffins can be kept in an airtight container for 3-4 days.