Advertising
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the cake mix and protein milk until smooth.
- Gently fold in the chopped strawberries, saving a few pieces for topping.
- Pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Top each muffin with a few pieces of the reserved strawberries for garnish.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Chef’s Tips
- For extra sweetness, add a tablespoon of honey to the batter.
- Ensure the strawberries are dry before mixing in, to prevent excess moisture.
- You can substitute almond or oat milk if desired, adjusting for different flavors.
Nutrition (per serving)
Approximate calories: 110, Protein: 5g, Carbs: 15g, Fat: 2.5g
Advertising
