Recipe: Whey Protein Isolate Cup cakes

You can supplement your protein intake with these cupcakes. You can leave out the sweet flavourings (as described below) and still have a tasty snack or addition to your lunch or breakfast.

» Preparation time: 15 minutes
» Cooking time:       30-35 minutes

Ingredients:

• 28g Best Way Whey Protein Isolate
• 200g low-fat cottage cheese
• 30g oat flour
• 3g baking powder
• 2 eggs
• pinch of salt

Method

1. Preheat the oven to 165 degrees C° (fan oven) preferably with no hot air at the top or bottom and grease a cup cake tray well. Paper cupcake cases are not suitable because there is no fat in the recipe and the cake will stick to the paper.
2. Mix all ingredients in a mixing bowl until it is a nice smooth You could also add choc chips or soaked raisins and a tablespoon of honey if you have a sweet tooth.
3. Fill the cupcake cases just above halfway. This is convenient to do with an ice cream scoop or gravy spoon.
4. Bake the cup cakes for approximately 30-35 minutes until they turn a light golden brown.
5. Don’t bake for too long! Because of all the egg and protein, the mixture quickly becomes too dry and brittle and that affects the taste.
6. Let them cool slightly and then remove them from the baking
7. They can now be kept for a week.
8. When you are ready to eat them, you can top them with a little curd cheese and some blueberries for example.

Enjoy….!

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