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          Protein and fibre rich lupin muffins

Preparation time 15 minutes
Cooking time 30 minutes
Serving 12 muffins

Ingredients 
170g TLC Lupin Protein Flakes
250g plain wholemeal flour
110g brown sugar
3 teaspoons stevia
2 teaspoons ground cinnamon
3 teaspoons baking powder
5 teaspoons bicarbonate of soda
1 whole egg, lightly whisked or 1 teaspoon Orgran natural egg replacer, lightly whisked (or other egg replacer equivalent to one egg) for a vegan version
1 teaspoon vanilla extract
310ml skimmed milk or non-dairy substitute
200g dairy or vegan yoghurt
2 tablespoons olive oil
250g blueberries

For a gluten free alternative
Increase the lupin flakes to 185g
Substitute plain flour for 200g gluten free self-raising flour
Add 30g almond meal
All other ingredients are the same.

Method

  1. Preheat oven to 175°C.
  2. Blend the all the dry ingredients in a large mixing bowl.
  3. In a separate bowl mix the egg, vanilla, milk, olive oil and yoghurt. Whisk gently to combine.
  4. Pour the wet mix into the dry ingredients and gently fold in until just combined, then add blueberries and fold in further.
  5. Spoon mixture into a 12 serve muffin tray lined with paper muffin cups.
  6. Sprinkle each muffin with a little brown sugar and bake for approximately 25-30 minutes.
  7. Muffins are ready when a skewer comes out clean.