Protein muffins

Ingredients:

250 g Gusto Pancake & Baking Mix (1/2 pack)

3 large eggs

2-3 scoops protein powder of choice (use about 75-90 g depending on your brand)

3/4 - 1 cup granulated, brown or coconut sugar (150 - 200 g)

3/4 cup (150 g) Balkan, Greek or plain yogurt of choice

1/2 cup oil or light olive oil

3 Tbsp fresh lemon juice, milk or use coffee for chocolate muffins

2 tbsp lemon zest (optional)

Note: You can do 1/4 cup melted butter & 1/4 cup oil instead of a 1/2 cup of just oil.

If using a brand of powder that creates a very thick batter simply add some milk, a Tbsp or so until it loosens.

Directions:

1. Preheat your oven to 425°F. Grease or line a muffin tin with parchment liners.

2. For lemon muffins: In a large mixing bowl, rub the sugar & lemon zest together, massaging it with your fingers to release the oils.

3. Add the eggs to the sugar with protein powder & whisk for a minute until light & fluffy. Add yogurt, oil, and melted butter (if using) until smooth. Stir in the lemon juice, milk or coffee.

4. Add the flour, stirring or whisking until combined.

5. Pour the batter or scoop into muffin tins, and smooth the top. Bake for 5 minutes, reduce heat to 350F. Do not open the door at this time. Bake a further 15-18 minutes or until a toothpick inserted comes out clean. Allow to cool before drizzling with lemon glaze or topping with frosting.

Glaze:

1 cup powdered sugar

1 Tbsp lemon juice.

1-2 Tbsp milk of choice

Whisk until smooth. Pour over the cooled cake.

Chocolate Frosting

2 Tbsp cocoa powder

3 Tbsp protein powder

2 Tbsp milk

1/4 cup maple syrup

1/4 cup nut or seed butter

Preheat your oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper or

1. In a large mixing bowl, rub the sugar & lemon zest together, massaging it with your fingers to release the oils. (Important step.)

2. Now add the eggs & whisk for a minute until light & fluffy. Add yogurt, oil, and melted butter (if using) until smooth. Stir in the lemon juice.

3. Mix the protein powder with the weighed flour, now add the dry ingredients to the wet, stirring or whisking gently until just combined.

4. Pour the batter into the loaf pan or lined muffin tins and smooth the top. Bake for 45–50 minutes. Allow to cool before drizzling with lemon glaze.

Glaze:

1 cup powdered sugar

1 Tbsp lemon juice.

1-2 Tbsp milk of choice

Whisk until smooth. Pour over the cooled cake.