PBCo Protein Muffin Mix Gluten Free 340g

• 1 ½ cups of milk (375 ml)
• 3 whole extra large eggs or 150 ml egg whites
• 1 large apple finely diced (180 g)
• 1 heaped cup of frozen berries (220 g)

Prepare
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 milk, eggs and diced apple. Pour this wet mix into the dry muffin mix and gently fold until just combined, then add the berries and fold through once more.

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

Bake
Place on the top shelf of your preheated oven, and bake for 30-35 minutes. Rotate tray at halfway to ensure even baking. After baking remove tray from oven and place muffinson a cooling rack.

Storage
Muffins must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in freezer bags for up to 3 months.

About this brand: Based in Sydney, Australia, they create Natural, Low Carb Foods with Plant-Based, Keto Friendly & Gluten-Free options.

PBCo. (formerly The Protein Bread Co) was founded back in 2012 after their Founder, Anna Hopkins switched to a low carb diet herself and loved the changes to her body and mind! Today, they offer an extensive range of natural, low carb foods, everything from cupcakes to pizza and cookies in betwee

Ingredients: Lupin Flour, Faba Flour, Erythritol, Faba Protein, Almond Meal, Chicory Root Fibre, Flaxmeal, Chia Flour, Baking Powder, Natural Flavour, Vanilla Bean Powder, Salt, Monk Fruit.