Blueberry Protein Muffins

Blueberry Protein Muffins

Makes: 6



Ingredients:

  • 1 cup rolled oats
  • 2 scoops (60g) vanilla protein powder
  • 1/2 teaspoon baking powder 
  • 1/2 cup yoghurt 
  • 1/4 cup milk
  • 1 egg
  • 1 cup frozen or fresh blueberries 

Method: 

  • Preheat the oven to 180 degrees and prepare a silicon muffin tray for 6 muffins
  • Place the oats, protein powder and baking powder into a food processor and process until the oats are ground and all well mixed
  • Place in mixing bowl with a well in the centre
  • In a small mixing bowl whisk together the yoghurt, milk and egg
  • Pour the wet mixture into the well and fold using a spatula until well combined
  • Add 3/4 cup of the blueberries into the mixture and just fold them through 
  • Evenly spoon the mixture into the prepared muffin tray
  • Top the muffins with the reserved blueberries and lightly press them into the batter
  • Bake for 20-25 minutes 
  • Allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Value per muffin;

  • Calories: 140
  • Total fat: 2.4g
  • Total carbohydrates: 14.9g
  • Sugars: 5.3g
  • Protein: 12.6g

Recipe Notes:

  • Store in an airtight container below 27 degrees for a maximum of 4 days
  • This recipe is freezer friendly to be consumed within 6 months 
  • Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
  • You can buy online from www.proteinsuppliesaustralia.com.au 
  • Use the Discount code psafriendsofhollys at checkout to get a 10% discount 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Savoury Protein Muffins 

Savoury Protein Muffins 

Makes: 18


Ingredients:

  • 200g butternut pumpkin, grated
  • 1 small onion, finely diced 
  • 200g cherry tomatoes, diced
  • 200g feta, diced
  • 250g rindless fat removed bacon, diced
  • 4 garlic cloves, finely diced
  • 20g fresh parsley, shredded 
  • 1/2 cup grated cheese
  • 2 teaspoons baking powder 
  • 2 cups natural protein powder
  • 3 eggs, lightly beaten 
  • 1 cup protein enriched milk

Method:

  • Preheat oven to 180 degrees Celsius and prepare 18 silicon muffin wells by spraying with cooking spray
  • Combine all ingredients until just combined
  • Spread the mixture evenly between the 18 wells
  • Bake for 30 minutes or until golden and set
  • Allow to cool in the muffin tray for 10 minutes before transferring to a wire rack to cool completely 

Nutritional Value per Muffin:

  • Calories: 123
  • Total fat: 4.3g
  • Total carbohydrates: 2.9g
  • Protein: 12.8g

Recipe Notes:

  • Store in an airtight container below 27 degrees for a maximum of 3 days 
  • This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Banana & Walnut Loaf

Banana & Walnut Loaf

Makes: 2 loaves or 16 portions


Ingredients:

  • 100g rolled oats
  • 3 tablespoons natural protein powder
  • 2 scoops vanilla protein powder 
  • 2 tablespoons ground flaxseed 
  • 2 teaspoons baking powder 
  • 100g chopped walnuts 
  • 2 large ripe bananas 
  • 2 eggs
  • 1/4 cup maple syrup 
  • 1/2 cup low fat milk 

Method:

  • Preheat oven to 180 degrees Celsius and line and grease two Loaf tins
  • Place all the dry ingredients, excluding the walnuts, into a food processor and grind the oats until it’s a flour texture 
  • In another mixing bowl mash the bananas then add the rest of the wet ingredients and mix until well combined
  • Add the dry mixture and the walnuts into the wet mixture and mix until just combined
  • Pour the mixture evenly between the prepared loaf tins 
  • Bake in the preheated oven for 25-30 minutes until golden and a cake skewer comes out clean
  • Allow to sit in the loaf tin for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Value per portion:

  • Calories: 136
  • Total fat: 6.2g
  • Total carbohydrates: 12.8b
  • Total protein: 8.6g

Recipe Notes:

  • Store in an air tight container in the fridge for a maximum of 5 days
  • This recipe is freezer friendly to be consumed with 6 months.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Weetbix Donuts/Muffins

Weetbix Donuts/Muffins 


Ingredients:

  • 5 weetbix biscuits
  • 1 cup milk
  • 1 cup unsweetened Apple puree
  • 1/4 cup maple syrup or rice malt syrup
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups sultanas 
  • 1 cup SR flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon cinnamon 

Method:

  • Crush the weetbix biscuits and top with the milk, set aside to soak for 60 minutes
  • Preheat oven to 180 degrees Celsius and prepare your preferred cooking tray
  • Add the Apple puree, syrup, oil, eggs and vanilla to the weetbix mixture and mix until well combined
  • Place the sultanas in a seperate bowl and cost with the flour, baking powder and cinnamon 
  • Pour the wet mixture into the dry mixture and combine until just combine
  • Spoon the mixture into the prepared trays and cook accordingly:
  • Mini muffins: 12-15 minutes
  • Standard muffins: 25-30 minutes
  • Donuts: 15-20 minutes
  • Allow to cool in the tray for 15 minutes before transferring to a wire rack to cool

Recipe Notes:

  • Store in an air tight container under 27 degrees for a period of 5 days
  • This recipe is freezer friendly to be consumed within 6 months 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Apple Nut Protein Muffins

Apple Nut Protein Muffins

Makes: 12


Ingredients:

  • 1 cup unsweetened Apple puree
  • 4 eggs
  • 3/4 cup smooth natural peanut butter
  • 1 teaspoon vanilla essence
  • 3/4 cup almond meal
  • 3 scoops vanilla protein powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoons baking powder
  • Pinch salt

Method:

  • Preheat the oven to 180 degrees Celsius and either line or spray a 12 hole silicon muffin tray
  • Combine the apple puree, eggs, peanut butter and eggs in a jug and whisk together until well combined
  • In another bowl combine all the dry ingredients and combine well 
  • Add the wet mixture into the dry mixture and stir until just combined 
  • Spoon the batter evenly between the 12 prepare muffin holes
  • Bake for 20-25 minutes 
  • Allow to cool for 5 minutes before moving to a wire rack to cool completely 

Nutritional Value per muffin:

  • Calories: 193
  • Total fats: 13.2g
  • Total carbohydrates: 7.5g
  • Protein: 11.5g

Recipe Notes: 

  • Store in an air tight container below 27 degrees for a maximum of 5 days 
  • This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Pumpkin, Bacon & Spinach Muffins

Pumpkin, Bacon & Spinach Muffins

Makes: 16


Ingredients:

  • 2 cups grated cheese
  • 1 cup diced bacon
  • 2 cups grated pumpkin
  • 1/2 cup finely chopped onion
  • 1/3 cup frozen spinach, defrosted
  • 4 garlic cloves, finely grated
  • 1 cup wholemeal SR flour
  • 1 cup white SR flour
  • 1/2 teaspoon salt
  • 3/4 cup vegetable or canola oil
  • 4 eggs
  • 1 cup milk

Method: 

  • Preheat your oven to 180 degrees Celsius and prepared enough muffin trays to bake between 15-18 muffins by spraying with cooking spray
  • Place the cheese, bacon, pumpkin, onion, spinach and garlic in a large mixing bowl and mix with a wooden space until well combined
  • Add in the flours and salt stirring well until all the ingredients are evenly and well coated in the flour 
  • In a small jug whisk together the oil, eggs and milk
  • Pour the wet ingredients in with the dry ingredients and stir until combined, do not over mix
  • Spoon the mixture evenly into the prepared muffin tray 
  • Bake for 25-30 minutes until golden and a cake skewer comes out clean
  • Allowed to cool in the tray for 5 minutes before transferring to a wire rack to cool completely 

Recipe Notes:

  • Store in an airtight container under 27 degrees for a maximum of 5 days
  • This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Apple Cinnamon Muffins

Apple Cinnamon Muffins

Makes:12

Apple Cinnamon Muffins

Ingredients:

  • 400g can pie apple
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup brown sugar
  • 1/2 cup melted butter
  • 2 eggs, lightly whisked
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Method:

  • Preheat the oven to 180 degrees Celsius and prepare a muffin tray by lining with muffin cases
  • Place the apples into a mixing bowl and roughly chop the slices into large chunks
  • Place in all the dry ingredients and stir well until the apples are well coated
  • Create a well in the centre of the mixture, pour all in the wet ingredients and using a wooden spoon stir until well combined
  • Spoon the batter evenly between the 12 muffin cups and bake for 20-25 minutes
  • Remove from the oven and place on a cooking rack to allow to cool.

Recipe Notes:

  • Store in an airtight container below 27 degrees
  • This recipe freezer friendly.

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Banana Choc Mini Loaves

Banana Choc Mini LoavesMakes: 12


Ingredients:

  • 2 1/2 cups SR Flour
  • 1/2 cup brown sugar
  • 1 teaspoon mixed spices
  • 3/4 cup dark choc chips 
  • 3 over-ripe bananas, mashed
  • 50g butter, melted
  • 2 eggs, gently whisked
  • 1 cup milk
  • 1 teaspoon vanilla extract or extract paste

Method:

  • Preheat the oven to 180 degrees Celcius and grease mini loaf tin tray 
  • In a large mixing bowl place in all the dry ingredients and combine well until the chocolate chips are all coated in flour
  • Make a well in the centred and add in three wet ingredients and use a spatula to fold the mixtures until well combined
  • Evenly spread the mixture between the 12 mini loaf trays
  • Bake in the preheated oven for 20-25 minutes or until a cake skewer comes out clean.
  • Allow to cool in the tray for 10 minutes before moving to a wire rack to cool completely.

Recipe Notes:

  • Store in an airtight contain below 27 degrees for a maximum of 5 days
  • This recipe is freezer friendly to be consumed within 6 months


Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Blueberry Swirl Muffins

Blueberry Swirl Muffins

Makes: 12

Blueberry Swirl Muffins

Ingredients:

  • 1 cup frozen blueberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 cups SR flour
  • 1/2 cup sugar
  • 1 egg, lightly beaten
  • 1/4 cup butter, melted
  • 1 cup milk

 

Method:

  • In a small saucepan place the frozen blueberries and the 2 tablespoons of sugar and water,  simmer for 10 minutes until the berries have broken down and you have a smooth mixture, set aside and allow to cool
  • Preheat oven to 180 degrees Celcius and prepare a muffin tin by lining with muffin cases and spraying the inside of the muffin cases with cooking spray
  • Place all remaining ingredients into a mixing bowl and mix using a wooden spoon until well combined
  • Fill each of the muffin cases about 2/3 full or evenly across the 12 muffins cases
  • Pour the blueberry mixture into a piping bag
  • Place the tip of the piping bag into the muffin and squeeze a generous amount into the centre of the muffin batter, repeat with all muffins
  • Using a cake skewer to swirl the blueberry mixture around the muffin, do this by starting in the centre and working the skewer around in circular and figure 8 patterns
  • Bake for 20 minutes until golden brown.

 

Recipe Notes:

  • Store in an airtight container for a maximum of 5 days
  • This recipe is freezer friendly to be consumed within 3 months
  • You will find an ice-cream scoop will almost perfectly fill your muffin  case to 2/3 full
  • Do not throw out any remaining berry mixture, you can freeze for the next  batch of muffins or add to some natural or greek yoghurt for a delicious treat.

C4K Kitchen Title BarDisclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.



Mash Puffs

 

 

 

 

 

 

 

Mash Puffs

Makes: 8-9 mini muffins

Mash Puffs

Ingredients:

  • 1/2 – 3/4 cup left over mash potato
  • 1 tablespoon plain flour
  • 1 tablespoon grated parmesan
  • 1 egg yolk

 

Method:

  • Preheat your oven to 180 degrees Celsius and grease very well a silicon mini muffin tray with rice bran oil or canola oil cooking spray
  • Mix all ingredients until well combined
  • Spoon the mixture into the prepared muffin tray
  • Bake in the oven for approximately 15 minutes until golden brown
  • Allow to cool slightly before popping out of the muffin tray

 

Recipe Notes:

  • Store in an airtight container in the fridge for a maximum of 5 days
  • This recipe is freezer friendly to be consumed within 3 months
  • Left over mash potato means mash that has already had butter and milk added to your preferred consistency, if you are making a new batch of mash you will need to adjust the recipe to add in butter and milk accordingly
  • Additional diced steamed vegetables can be stirred through as desired, the picture shown has peas, corn and diced carrots mixed through the mash potato prior to starting the recipe.

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.