serves
10
prep time
25 minutes
cooking time
20-25 minutes
protein
8g
fat
6.5g
carbs
14g
calories
160
| 50g | Butter or Olive Oil spread, melted and cooled slightly |
| 1 | egg |
| 70g | Yoghurt of choice |
| 3/4 cup | Milk + 1 tsp vinegar or lemon juice to make buttermilk |
| 1 tsp | Vanilla |
| 100g | Granulated Sweetener |
| 140g | Plain Flour (can use GF) |
| 60g | Macro Mike Vanilla Buttercream Almond Protein |
| 150-200g | Chopped Strawberries |
| 70g | White Chocolate Chips |
| 1.5 tsp | Baking Powder |
| 1/4 tsp | Baking Soda |
| Dash of Salt | |
- Pre-heat oven to 220 degrees.
-
Mix the melted light butter and sweetener until well combined. Add in the egg, yogurt, milk and vanilla and mix.
- Sift through the dry ingredients and mix until just combined.
-
Fold in the chopped strawberries and white chocolate chips.
-
Cover and let it sit in the fridge for about 30mins - overnight (can skip this step if short on time).
-
Divide into 8-10 muffin liners, top with extra strawberries and choc chips and bake at 220c for 5 mins, drop the temperature to 180c and continue to bake for 18-20 minutes.
- Let cool in the tin and enjoy!
Featured in this recipe
Vanilla Buttercream Premium Almond Protein (400g Bag)
Sale price$52.95
Caramelised White Choc
