Mini Vanilla Muffins with Chocolate Protein Fudge Centres

I had a craving for muffins the other day and was eager to test out an idea I had for a chocolate filling. We all know how protein powder reacts when added to baked goods - it acts basically how flour would. What I wanted to see was what would happen if just a mixture of protein powder and water would stay gooey if cooked inside of a muffin mixture.  I began making the batter and then realised I had run out of baking powder. I didn't want to waste the mixture, so I baked them anyway. Yes, they didn't rise much, however they're still moist despite their dense texture. If you prefer the traditional muffin texture, simply add 1/2 to 1 tsp of baking powder to make them fluffy.  As for the chocolate protein powder, it didn't stay gooey as say a chocolate molten cake. However it only slightly firmed up and turned into somewhat of a fudgey consistency - a win in my books.  Read More >>> Ingredients 1/2 Cup Oat Flour  1 Scoop of MRM Vanilla Protein Powder 1 Tbsp Coconut Flour 1 Egg 1/4 Cup Unsweetened Almond Breeze 4 tsp Natvia 1 Scoop of Natural Max Skinny Fast Chocolate Protein Powder Directions Preheat your oven to 180 degrees Celcius Mix all of the ingredients (except the chocolate protein) together in a bowl Divide this mixture evenly between two bowls Take one bowl and pour the batter into your baking moulds (I prefer silicone) Mix the chocolate protein powder with a little water until it becomes a thick paste Gently place a dollop of the chocolate into the centre of each mould Take your second bowl of batter and scoop on top of the vanilla and chocolate batters, trying to cover the chocolate as best you can Place in the oven for 10-12 minutes Makes 6 serves Macros per serve 89 calories 8.3g protein 2.5g fat 8.5g carbs 1g sugar 2.8g fibre via Stacie Michelle http://stacie-michelle.blogspot.com/2013/08/mini-vanilla-muffins-with-chocolate.html

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