MINT CHOC CHIP BROWNIE MUFFINS By +THE PROTEIN WORKS™
Here's a recipe we winged yesterday, and it came out absolutely spot on. These are super moist and tasty and contain a quality amount of protein and fiber due to the ingredients used.
1 cup of Oats (use gluten free if you wish) - approximately 150grams
1 and a half scoops of TPW™ Chocolate Mint Brownie Whey Protein 80
1 half teaspoon of baking powder
1 half teaspoon of baking soda
1 large handful of fresh mint leaves (wash before use)
2 level tablespoons of chiaseed or TPW™ Flaxseed
2 level tablespoons of organic cacao powder
6 level teaspoons of xylitol sweetener or TPW™ Stevia powder
1 half cup of fat free fromage frais (200gram tub)
1 large tablespoon of real butter
1 whole free range egg
2 pots of apple and vanilla puree (100gram pots)
100grams of chocolate chips
NOTE: Non-fat or low fat cottage cheese or Greek yoghurt could be used in place of the fromage frais. Just be sure to use the same amount (200grams).
Preheat the overn to 200 degress. While the oven is heating, mix all the dry ingredients together in a large bowl. This includes the oats, protein powder (Whey Protein 80 concentrate Chocolate Mint Brownie), sweetener, chiaseed or flaxseed, organic cacao powder, baking powder, baking soda and chopped mint leaves.
Next, add the mixture into a food processor or blender and add in the tablespoon of butter and blend on a low setting for 30 seconds. Now you can add in the fromage frais, 1 whole egg and organix apple and vanilla puree. Unsweetened apple sauce could be used in place of the fruit puree. Mix the ingredients on a low speed setting for another 30-45 seconds. At this stage you can stir in (do not blend) the 100grams of chocolate chips.
The mixture should not come out too wet or runny. If it looks to wet, add in some more oats or oat flour. Spoon the mixture into muffin cups, filling them approximately 3/4 of the way. The mixture should make approximately 10 to 12 medium to large sized protein muffins.
Place the filled muffin cups onto an oven tray and make sure to place a sheet of tinfoil over the top of them. Keep the tinfoil covering on for the entire cooking process. Bake in the pre-heated oven for 35-40 minutes. These taste amazing fresh from the oven, and don't dry up once cooled, so they can be enjoyed anytime. I suggest using them up within 3 days of baking. ENJOY!http://www.theproteinworks.com/products/pills/fat-burners/raspberry-ketones.html