I found this recipe on the BT website and have made it twice now - once with just oil and once with the cream cheese - definitely better with the cheese - and extra protein of course. I have yet to buy cocoa so I just use extra protein powder! I think like many of these kinds of "goodies" they can't be eaten every day.
Chocolate Fudge Muffins (Makes 6)
100g almond meal
2 eggs
1tsp baking powder
1/4 cup splenda
1/3 cup extra light olive oil (DO NOT USE BUTTER - they will dry out!)
1/4 cup water (you may not need it all)
1 Musashi Slim Lo-Carb chocolate fudge protein bar (55g)
2 scoops (20g) Balance Muscle Technology Night Time Growth Protein Divine Chocolate protein powder
3 tsp cocoa
Preheat oven to 180 degrees (fan forced) or 200 degrees conventional. Lightly grease a 6-cup silicone muffin pan (I use canola spray oil).
Combine almond meal, cocoa, splenda, baking powder and protein powder in a bowl.
Chop chocolate fudge bar into small, chocolate chip sized pieces.
Beat eggs quickly with a fork to break up egg white. Stir in the olive oil. Add about half the water.
Mix the wet ingredients into the dry ingredients. Stir until just combined - don't worry about small lumps. If the mixture is too sticky, add more water. You want the consistency to be like that of regular muffin mix - not runny but not doughy either.
Stir in chopped protein bar.
Spoon into the 6 muffin holes equally. Bake for 12 minutes until well risen and slightly springy when touched. Cool in pan for 5 minutes then turn out to cool on a wire rack. Enjoy.
You can also make this into choc mint muffins by using the mint version of the protein bar and adding 1/2 tsp of mint essence. A lot of people are reporting a better consistency by reducing the oil to 1/8 of a cup and adding 2 tbsp of ricotta or cottage cheese.
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Chocolate Fudge Muffins (Makes 6)
100g almond meal
2 eggs
1tsp baking powder
1/4 cup splenda
1/3 cup extra light olive oil (DO NOT USE BUTTER - they will dry out!)
1/4 cup water (you may not need it all)
1 Musashi Slim Lo-Carb chocolate fudge protein bar (55g)
2 scoops (20g) Balance Muscle Technology Night Time Growth Protein Divine Chocolate protein powder
3 tsp cocoa
Preheat oven to 180 degrees (fan forced) or 200 degrees conventional. Lightly grease a 6-cup silicone muffin pan (I use canola spray oil).
Combine almond meal, cocoa, splenda, baking powder and protein powder in a bowl.
Chop chocolate fudge bar into small, chocolate chip sized pieces.
Beat eggs quickly with a fork to break up egg white. Stir in the olive oil. Add about half the water.
Mix the wet ingredients into the dry ingredients. Stir until just combined - don't worry about small lumps. If the mixture is too sticky, add more water. You want the consistency to be like that of regular muffin mix - not runny but not doughy either.
Stir in chopped protein bar.
Spoon into the 6 muffin holes equally. Bake for 12 minutes until well risen and slightly springy when touched. Cool in pan for 5 minutes then turn out to cool on a wire rack. Enjoy.
You can also make this into choc mint muffins by using the mint version of the protein bar and adding 1/2 tsp of mint essence. A lot of people are reporting a better consistency by reducing the oil to 1/8 of a cup and adding 2 tbsp of ricotta or cottage cheese.
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