Low Carb Pear and Walnut Muffins
You just can't go wrong with our low-carb, Protein Muffin Mix :) As the weather is cooling down I thought I'd bake some nice wintery muffins, I don't know why Pear and Walnut reminds me of winter but I'm going with it :) I whipped up this batch of Low Carb Pear and Walnut Muffins this morning and served it with a big scoop of greek yoghurt. It went perfectly with my coffee! Despite having a lot of pear in them, these are actually still really low in carbs. Happy Baking - Luke #loveyourmuffin
1 packet of Protein Muffin Mix 4 eggs or 180g egg white 200ml milk of choice (we used unsweetened almond milk) 200g ripe fresh pear, chopped into small pieces 100g walnuts, chopped finely
Preheat your oven to 180 degrees celsius.
Line and muffin tray with 10 muffin wrappers and lightly spray with oil.
Empty the packet of Protein Muffin Mix into a large mixing bowl.
Add the chopped pear and walnuts. Use a spoon to combine the ingredients through the muffin mix.
In another mixing bowl, combine the eggs and milk with a whisk
Add the egg mixture into the muffin mix and gently fold to combine.
Portion the mixture evenly into the 10 muffin wrappers.
Decorate with a few extra walnuts or pear slices on top
Place in the preheated oven and bake for
Once cooled completely, pop the muffins into a container with a tea towel over the top, and keep in the fridge for up to 5 days, or freeze for up to 3 months.
Reheat muffins in the microwave and serve warm :)
Enjoy! Make sure you post any pictures of your Low Carb Pear and Walnut Muffins and tag us @proteinbreadco #loveyourmuffins