GENESIS™ Blueberry Muffins

Ingredient list:

• 1 egg, beaten
• 1 cup (250 ml) milk
• 1 tablespoon (15 ml) oil
• 1 teaspoon (5 ml) vanilla essence
• 2 teaspoons (10 ml) finely grated lemon rind
• 3 tablespoons (45 ml) white sugar
• 1 cup (250 ml) cake flour, all-purpose gluten-free flour or soya flour, sifted*
• ½ tablespoon (7,5 ml) ground cinnamon, or more to taste
• 2 teaspoons (10 ml) baking powder
• 1 cup (250 ml) GENESIS™ High Protein Powder (Vanilla)
• ¾ cup (180 ml) frozen blueberries, rinsed

Method:

1. Preheat oven to 180 °C, grease a 12-hole muffin pan well with oil.
2. Whisk together the egg, milk, oil, vanilla, lemon rind and sugar in a glass mixing bowl until well combined.
3. Mix the flour, cinnamon and baking powder together in a separate large mixing bowl. Add the GENESIS™ and mix through.
4. Make a well in the middle of the dry ingredients and pour the egg mixture in. Mix together with an electric beater or whisk, until just combined. Take care not to overmix. Carefully fold in the berries.
5. Spoon equal quantities of the batter into the muffin pan, filling each hole to about two-thirds full.
6. Bake for 15-20 minutes or until a cake tester comes out clean. Allow to cool for a few minutes, remove from the pan and place on a cooling rack to cool completely.

*Note: When using gluten-free or soya flour the batter may need a bit more liquid and the end result may have a denser texture.

Packed with essential nutrients & vitamins.

23 Vitamins & Minerals

19 Amino Acids

High in Protein

Low GI

Free of common allergens

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