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The Protein Bread Co. | Savoury Protein Muffin Mix

A nutritious, high protein, low carb savoury muffin that is perfect for a morning or afternoon snack, or a quick and wholesome breakfast or lunch. Packed with quality nutrition, they’re a healthy alternative that makes low carb really easy.

  •  High Protein
  •  Low Carb
  •  Gluten Free
  •  No Added Sugar
  •  All Natural
  •  Keto Friendly

Macros per one large savoury muffin: Protein 23g | Carbs 4g | Fat 17.5g

HIGH PROTEIN | LOW CARB | GLUTEN FREE

One packet of Savoury Muffin Mix makes…

10 large delicious muffins!

Muffin IconMuffin IconMuffin IconMuffin IconMuffin IconMuffin IconMuffin IconMuffin IconMuffin IconMuffin Icon

So how does it taste?

A naturally wholesome base with a neutral nutty taste ready for your favourite muffin flavours like Spinach & Feta or Bacon, Cheese & Chive.

Ingredients

button-gluten-free

Lupin, almond meal, whey protein, kibbled sunflower, coconut flour, gluten free baking powder (bicarb soda, cream of tartar), herbs (oregano, marjoram, thyme, rosemary, sage), natural flavour (plant extract), salt

CONTAINS LUPIN, TREE NUTS AND DAIRY
May contain traces of sesame seeds

Made with love in Australia from over 90% Australian Ingredients

Nutritional Info

^Nutritional values are based on using egg whites and are averages only – subject to seasonal variation. This product is gluten free when prepared as directed using other gluten free ingredients.

To prepare ten Spinach & Feta Muffins, you will need:

  • 1 ¼ cups of water (315ml)
  • 3 whole extra large eggs or 150ml egg whites
  • 2 grated zucchini (250g)
  • 100g chopped spinach
  • 250g chopped feta
  • Sun dried or cherry tomatoes for decoration (optional)

Preparation
Preheat a fan forced oven to 170°C and place 10 cafe-style muffin wrappers in a muffin tray (or use a silicone tray).

Mix
Empty contents of this pack into a large bowl. In a separate bowl, whisk together water, eggs, spinach (If frozen/thawed ensure moisture squeezed out), zucchini & feta. Pour this wet mix into the dry muffin mix and gently fold until just combined.

Portion
Using a tablespoon, portion mix into the 10 muffin wrappers. Decorate with tomatoes if desired.

Bake
Place on the top shelf of preheated oven, and bake for 40-45 minutes. Rotate tray at halfway to ensure even baking. Remove tray from oven and place muffins on a cooling rack.

Storage
Muffins must be stored in the fridge (for up to 5 days) or the freezer in sandwich bags (for up to 3 months).



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