Makes 12 Muffins
Prep time: 30 minutes
Macros:
Protein 6.7
Carbohydrates 8
Fats 11
Ingredients
3 eggs
¼ C Greek yoghurt
¼ C olive oil
½ C milk
1 ½ C self-raising flour
1 serving (30g) True Protein WPI90 in French Vanilla
1/2 C raw sugar
½ tsp vanilla extract
2 tsp mixed spice
Pinch of salt
1 C grated carrot
½ C chopped walnuts
Cream cheese frosting:
½ C light cream cheese
2.5 tbsp icing sugar
¼ tsp vanilla extract
¼ C walnuts to decorate
Method
1. Preheat your oven to 180°C
2. In a large bowl, whisk together the eggs, greek yoghurt, olive oil and milk
3. Add the flour, vanilla WPI90, vanilla extract, mixed spice and salt and use a spatula to gently fold until just combined
4. Add the grated carrot and chopped walnuts and fold again
5. Line a muffin tin with paper cases and spoon in the batter until ¾ full
6. Place in the oven for 14-16 mins or until a skewer comes out clean. Place on a baking rack to cool
7. Meanwhile, in a small bowl, add the cream cheese, icing sugar and vanilla and stir to combine
8. Once the muffins have cooled, use a knife to spread some frosting on each muffin and top with some finely chopped walnuts
Tip: keep them stored in an air-tight container in the fridge
