When it comes to muffins I'm very picky and often find them to be dry and pretty boring. So when i make my own I always like to keep them soft and moist with little chocolate or fruit surprises inside.
I used white chocolate and blueberry for the filling then the Vitawerx milk chocolate to coat the top of the muffins.
In the muffin mix I added MusclePharm Vanilla Protein for extra sweetness and more protein. Adding more dry ingredient means you'll need to add more liquid to combat the muffins drying out too much so look to add more almond milk or water to the mixture.
Prepare Preheat a fan forced oven to 160°C and place 10 cafe-style muffin wrappers in a muffin tray (or use a silicone tray).
Mix Empty contents of this pack into a large bowl along with the protein powder, Natvia sweetener, and cinnamon. In a separate bowl, whisk together milk, maple syrup, vanilla essence, and eggs. Pour this wet mix into the dry muffin mix and gently fold until just combined, then add the berries and whit chocolate fold through once more.
Portion Using a spoon, portion mix into the 10 muffin wrappers. Decorate with berries if desired.
Bake Place on the top shelf of your preheated oven, and bake for 25-30 minutes. Rotate tray at halfway to ensure even baking. After baking remove tray from oven and place muffins on a cooling rack.
Melt the milk chocolate in a microwave for 30 sec stir and melt further if required for 10 sec only. Dip your cooled muffins into the milk chocolate coating the top of the muffin. Let cool for 15 min.
Storage Muffins must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in freezer bags for up to 3 months.