Recipe: Chocolate Orange

Protein Cupcakes

Ingredients

Blended together and baked at 180 C (356 F) for ~ 20-25 minutes:

• 1/2 cup of pumpkin puree (could sub this with cooked sweet potato)
• 1 cup of liquid egg whites
• 1/2 cup of quinoa flakes (could sub with oats or barley flakes)
• 1/4 cup of milk (I used coconut milk but any will do)
• 2 tsp of baking powder
• 2 tsp of orange zest
• 2 tsp of vanilla essence
• 1/2 cup of vanilla brown rice protein (or vanilla casein?)

Directions

When the muffins are ready, take them out and let the cool a bit. Then, get a bowl out and mix 2 scoops of casein (I used chocolate orange casein) and mix it with 5 tsbs of Greek yogurt and about 5 tbsp of milk. Add one tbsp of milk at a time, until you get a frosting-like mixture - creamy and not overly watery. When the casein mixture is ready, stick your nozzle in a plastic sandwich bag (a ziplock bag will do). Push the nozzle to the corner of the bag and cut a corner off the bag so the nozzle sticks out. Then, just stuff all the casein mix in the bag, twisting the top so there's pressure and the casein comes out as you press it.

Stats

Macros per one muffin (out of six): 150g, 10.3g carbos (2g sat), 21g protein, 2.8g fat (2g sat) and 2.75g fiber!

Recipe by Anna from proteinpow.com