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Jul
Enjoy our lower-carb, higher-protein twist on a classic recipe. Our Bread And Butter Pudding Muffins are incredibly delicious and perfect for an easy grab-and-go option. You can enjoy these muffins for breakfast, a work snack, or even dessert!
Ingredients
2 slices of Alpine Lower Carb Bread
1 tablespoon of butter
½ punnet Raspberries
2 tbsp Noshu Choc Chips
4 eggs
½ cup Almond Milk
3 scoops of Tasteless Protein by Feel Good Protein
½ cup Caster Sugar Alternative
1 teaspoon of Vanilla Extract
Method
1. Preheat oven to 180 C and spray a muffin tray with non–stick cooking spray.
2. Butter the two slices of bread and cut them into small cubes.
3. Place the buttered bread cubes evenly into the muffin pans along with some raspberries and chocolate chips.
4. Into a large bowl, crack 4 eggs and whisk them thoroughly.
5. After the whisking, add the Tasteless Protein by Feel Good Protein and whisk again until the mixture is completely smooth and well combined.
6. Add the Caster Sugar replacement, milk and vanilla extract and give the mixture a final mix.
7. Pour the egg mixture into each muffin pan until the bread is covered and the egg mixture is about ¾ filling the muffin pan.
8. Bake in the oven for 25 minutes or until a skewer inserted into the muffin comes out clean.
9. Remove the Bread And Butter Pudding Muffins from the oven and allow to cool before serving them.
Macros
Recipe makes 6 muffins. Each muffin:
Protein – 14g
Fat – 7g
Carbs – 21g
Weight – 112g
Calories 144
