Cherry Protein Muffins
Calories 111 (30% from fat)
Fat 4 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 19 mg.
Sodium 173 mg.
Carb. 18 gram
Fiber 1 gram
Sugar 1.5 gram
Sugar Alcohol 0.4 gram
Protein 4.5 gram
Ingredients
1 box (16 oz.) sugar free cake mix
(We used Pillsbury Zero Sugar Classic Yellow Cake Mix.)
2 scoops (2/3 cup) protein powder
(We used RYSE Jet-Puffed Loaded Protein Marshmallow Flavor.)
1 cup fat free milk
1/4 cup avocado oil
2 whole large eggs
3 large egg whites
1 can (20 oz.) no sugar added cherry pie filling
(We used Great Value Cherry Pie Filling with No Sugar Added.)
Cherry pie called, it wants to be breakfast now. We baked no sugar added cherry filling onto higher protein muffins made with zero sugar cake mix and marshmallow protein powder. 24 muffins, one bowl, and your morning just got better.
Cherry Protein Muffins
1. In a large bowl, whisk together the cake mix and protein powder.
2. Stir in the milk, oil, eggs, and egg whites until just combined. A few small lumps are fine, and overmixing will toughen the muffins.
3. Line two 12-cup muffin tins with 24 cupcake liners.
4. Preheat the oven to 325 degrees Fahrenheit.
5. Divide the batter among the 24 liners, filling each about half full.
6. Spoon about 1 Tbsp. of cherry pie filling onto the center of each muffin, using the whole can.
7. Bake for 20 to 23 minutes, until a wooden toothpick inserted into the cake (not the cherry center) comes out clean. If you want the tops browned, switch the oven to broil for 30 to 60 seconds and watch them the whole time.
Yield: 24 Muffins
You can freeze individual servings of for long-term storage. Make sure they're tightly sealed inside freezer-safe containers or bags.
Microwave each loaf for approximately 45-60 seconds. You can also leave it out at room temperature and it will be ready to eat in about two hours.
