When you only want to eat the BEST part of the muffin! Nobody wants the stumps 😂 😂 and with only 3g of carbs per top! 😍 #welovemuffintops
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- Prep 10 MINS
- Cook 10 MINS
- Yields 6 muffins tops
85g of Protein Muffin Mix
2 tablespoons (35g) of Low Carb Icing Mix
½ teaspoon of baking powder
60g of chopped 90% Lindt dark chocolate (You can use any dark choc chips you like, we choose Lindt as it is the lowest in carbs)
1 teaspoon (5ml) vanilla extract
1 tablespoon of melted butter
This batter needs to sit in the fridge for 10mins before spooning onto the tray for baking.
Don't like chocolate? Swap the chocolate for blueberries. :)
Sugar Free Icing Mix (225g)AUD$ 11.95
Protein Muffin Mix (340g)AUD$ 14.00
1Preheat oven to 180°C
2In a bowl combine the muffin mix, icing, baking powder and the chopped chocolate.
3In a separate small bowl combine the egg, vanilla and melted butter.
4Then add the egg mix to the dry mix and combine well. Pop in the fridge for 10 mins to set.
5Line a flat baking tray with baking paper. (Tip - you can spray the tray a little, as this helps the paper stick to it) then spray the baking paper with oil
6Remove batter from the fridge and spoon the mixture evenly onto the tray. We got 6 portions out of this mix.
7Bake for 10 mins or until golden then remove from tray and place on a rack to cool.
8Store in sealed container in the fridge for 3 days or freeze 3 months. Note - the edges will get chewy as they cool. :D