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

--Preparation Preheat your oven to 180 degrees celsius. Line and muffin tray with 10 muffin wrappers and lightly spray with oil. --Method 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 --Bake Place in the preheated oven and bake for 25-30 minutes or until a skewer comes out clean. Remove the muffins from the oven and wait 5 minutes before removing the muffins and placing them on a cooling rack.

--Storage 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 :) --Share Enjoy! Make sure you post any pictures of your Low Carb Pear and Walnut Muffins and tag us @proteinbreadco #loveyourmuffins