SANAME High Protein Multi-Collagen Master Muffin Recipe — 12 Muffins /

SANAME High Protein Multi-Collagen Master Muffin Recipe

( 12 Muffins ) each muffin ~11g Protein

This is the one master batter. We are using 6 x 24g flavours of SANAME  in this recipe so we divided the mixed master bowl into equal 6 equal portions of 125g, then add 1 × 24 g SANAME flavour to each portion. Each portion makes 2 muffins.

Ingredient          Amount
Plain flour          240 g
Caster sugar      90 g
Baking powder  14 g
Fine salt               ½ tsp
Large eggs, room temperature    2
Full-cream milk, room temperature    270 mL
Salted butter, melted & cooled slightly  60 g
Vanilla extract   1 tsp

SANAME flavours
After making the master batter, weigh the finished batter and divide equally between 6 bowls. (125g each for 6 flavours)

1 x 24 g SANAME Matcha Collagen

1 x 24 g SANAME Beetroot Chai Collagen
1 x 24 g SANAME Turmeric Chai Collagen

1 x 24 g SANAME Black Sesame Collagen
1 x 24 g SANAME Chocolate Chai Collagen
1 x 24 g SANAME Vanilla Collagen + 1 SANAME Scoop 20–25 g sultanas

Method

1. 
   1. Preheat oven to 170°C.
2. Line a 12-hole muffin tray with papers
3. Melt 60 g butter and allow it to cool slightly.
4. Sift & Whisk together the 240 g plain flour, 90 g caster sugar, 14 g baking powder and ½ tsp salt.
5. Separately, in small bowl - lightly whisk the following with a large fork - 2 eggs, melted butter and 1 tsp vanilla. Then add 270 ml lactose free full cream milk, whisk for another minute.
   
6. Add the wet mixture to the dry ingredients.
7. With old school egg beater (or electric beater on lowest setting) Fold very gently until just combined. Don't OVER beat the batter.
8.  Overmixing develops gluten and works against the soft, fluffy texture we're after.
9. Weigh the complete batter and divide by 6 (pr however many SANAME flavoured muffins you are making)
10. Put exactly that amount into each of six mini jugs.
11. Add one 24 g SANAME flavour to each bowl and gently fold through with large fork. (Add the sultanas to the Vanilla portion).
12. Pour half a mini jug into muffin liner, Divide each mini jug between 2 muffin cases.
13. Bake at 170°C for approximately 22 minutes.
14.  Start checking at 18 minutes.
15. They're ready when the centre springs back and a skewer comes out with a few moist crumbs rather than wet batter.