Recipe: Anna Chalikia (
Ingredients (10 muffins, 8–9 g protein per muffin)
- 100 g all-purpose flour & ½ tsp (level) for the cranberries
- 120 g AMINO ANIMO Power Mix Vanilla
- 10 g baking powder
- ¼ tsp salt
- 60 g Physis Laboratory coconut cooking oil
- 80 g cranberries or other dried fruit of your choice*
- 240 g milk of your choice
- 100 g maple syrup or agave syrup
Preparation
- Mix the flour (100 g) with the AMINO ANIMO Power Mix Vanilla, baking powder, and salt.
- Place the Physis Laboratory coconut cooking oil in a small saucepan over very low heat and remove as soon as it melts. Let it cool for 2–3 minutes.
- In a small bowl, sprinkle the cranberries with ½ tsp flour and toss to coat.
- In a large bowl, combine the milk, maple syrup, and melted coconut oil, whisking well. Add the dry ingredient mixture and gently fold with a spatula just until combined into a uniform batter. Add the cranberries and fold them in.
- Lightly grease a muffin tin and divide the batter evenly among 10 cups. Bake in a preheated oven at 170°C (fan) for about 17 minutes. Once baked, let them cool for 10 minutes before carefully removing from the tin. Ideally, allow them to cool completely at room temperature before serving.
- Store the muffins covered in a cool place for up to 3–4 days.