Today’s muffin recipe will delight all those who like to adjust the ingredients to suit their taste. In fact, you can add whatever you like to the basic batter, whether it be fruit, chocolate or nuts. We’ve also added a tip for two popular variations – chocolate and raspberry. We have decorated them with Greek yoghurt, but you can also opt for quark cheese.
Ingredients for the dough:
- 150 g spelt wholemeal flour
- 100 g low-fat milk
- 40 g xylitol
- 30 g protein powder (we used unflavoured, but you can try chocolate, vanilla or banana)
- 1 egg
Ingredients for the chocolate muffins:
Ingredients for the raspberry muffins:
What can you decorate the muffins with?
- Greek yoghurt cream, flavoured with Flavor Drops (we also chose this option)
- protein cream from quark cheese and a protein powder of your choice
- Zero Syrups
- fresh or lyophilized fruit
- grated chocolate
- ricotta and coconut milk cream (sweetened with xylitol to taste)
- nut butter
You might be interested in these products:
Method:
In a bowl, mix all the ingredients for the batter, i.e. wholemeal flour, xylitol and protein powder. Add the egg and milk and mix thoroughly. Divide this mixture into two halves in two different bowls.
- Add 20 g of finely chopped chocolate to one half (you can also use chocolate drops), cocoa and chocolate Flavor Drops to taste. Mix thoroughly.
- Add vanilla Flavor Drops and lyophilized raspberries to the other half.
This gives you 2 mixtures – chocolate and raspberry, respectively the base for the chocolate and raspberry muffins. Slowly begin to place these mixtures into the muffin tins. Do not fill to the top, ideally ¾ of the way to the top. You can try experimenting with the mixture and fill some of the muffin tins partly with the chocolate and partly with the raspberry mixture.
The whole batch should make about 20 muffins (our muffin tins were approximately 5 cm in diameter and 3 cm deep). Once you add all batter in the mould, place them in a preheated oven and bake at 180 °C until golden brown. You can tell if they are done by piercing them with a skewer or toothpick. If the dough still sticks to it, continue baking. When the skewer or toothpick comes out clean and the surface is golden brown, they are ready.
Then all you have to do is decorate them as you wish. We opted for a combination of Greek yoghurt, Flavor Drops, freeze-dried raspberries and chocolate. But if you want to take muffins with you to work as a snack, you can also leave them plain and have some quark cheese and fruit with them.
Nutritional values | 1 chocolate muffin without decoration (10 muffins in total) |
|---|---|
| Energy value | 55 kcal |
| Protein | 3.5 g |
| Carbohydrates | 6 g |
| Fats | 1.5g |
| Fibre | 1.5g |
Nutritional values | 1 raspberry muffin without decoration (10 muffins in total) |
|---|---|
| Energy value | 48 kcal |
| Protein | 3 g |
| Carbohydrates | 6.5 g |
| Fats | 0.7 g |
| Fibre | 2 g |
Muffins are perfect as a dessert with coffee, or if you have an unexpected visitor. One minute they’re in the oven and the next they are on your plate.
Feel free to share your creations with us on social media by tagging #gymbeamcom.