Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: Makes 12 muffins / 10 g of protein per serving
INGREDIENTS
IDry ingredients:
250 ml (1 cup) unbleached all-purpose flour
125 ml (1/2 cup) of Zenit organic vanilla plant protein
250 ml (1 cup) quick-cooking Quebec rolled oats
5 ml (1 tsp) baking powder
5 ml (1 tsp) baking soda
5 ml (1 tsp) ground cinnamon
1.25 ml (1/4 tsp) nutmeg
1 pinch of sea salt
Wet ingredients:
2 eggs
165 ml (2/3 cup) Quebec maple syrup
85 ml (1/3 cup) canola oil
125 ml (1/2 cup) milk or plant-based beverage of your choice
250 ml (1 cup) grated Quebec carrots
METHOD
Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line 12 muffin cups with parchment paper liners or use a silicone muffin pan.
In a bowl, mix the dry ingredients.
In another bowl, beat the eggs, syrup, oil, and milk. Add the carrots and mix. Incorporate the dry ingredients. Mix gently until the batter is moist. Divide the batter among the muffin cups.
Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool!
Comment: Fred, my daughter ate 2 muffins for breakfast. She found them delicious. Snacks made with Quebec ingredients—it’s fun to eat local.
Id