Strawberry Protein Shake Muffins

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1. Rinse 2 cups of fresh strawberries under cold water. Remove the stems and chop them into small pieces. Set aside for later use.

2. Preheat your oven to 325 degrees Fahrenheit.

3. Line two regular-sized muffin tins with 12 cupcake liners (each tin holds 6 liners, for a total of 12).

4. In a large mixing bowl, combine the sugar-free cake mix and 2 scoops of protein powder. Stir together until evenly distributed.

5. Gradually add the strawberry protein shake and milk to the dry mixture. Use a whisk to blend until the batter is smooth and free of lumps.

6. Gently fold the chopped strawberries into the batter. Ensure they are evenly distributed without overmixing to maintain the cupcakes' moist texture.

7. Spoon the batter into each of the 12 cupcake liners, filling them to the top of the liners. They will NOT fill the muffin tins, just the liners.

8. Place the muffin tins in the preheated oven. Bake for approximately 30-35 minutes, or until the edges begin to brown and a toothpick inserted into the center comes out clean.

9. Remove the cupcakes from the oven and let them cool in the tins for 10 minutes. Transfer the cupcakes to a wire rack to cool completely before serving.

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, place the cupcakes in a freezer-safe container or bag. They will keep well in the freezer for up to 4 months. Thaw at room temperature or defrost in the microwave for 45 to 60 seconds before enjoying.

Yield: 12 Servings

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