High Protein Muffins Recipe

Name: High Protein Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups soy flour; 1 cup nonfat dry milk powder; 1/4 teaspoon salt; 1 tablespoon baking powder; 1 cup chopped almonds; 1 cup chopped dates; 3 eggs; 3 tablespoons oil; 1 grated orange, rind of; 3/4 cup orange juice; 3 tablespoons honey

Servings: persons

2 cups soy flour
1 cup nonfat dry milk powder
1/4 teaspoon salt
1 tablespoon baking powder
1 cup chopped almonds
1 cup chopped dates
3 eggs
3 tablespoons oil
1 grated orange, rind of
3/4 cup orange juice
3 tablespoons honey

1
Preheat oven to 350 degrees F.
2
Sift together, in a large mixing bowl, the soy flour, dry milk powder, salt and baking powder.
3
Stir in the nuts and dates.
4
In a second bowl, beat together the eggs, vegetable oil, orange rind, orange juice and honey.
5
Add the egg-orange juice mixture to the dry ingredients and stir just until all the dry ingredients are moistened.
6
Do not over stir.
7
Spoon the batter into oiled or buttered muffin cups (2/3 full) and bake for 25 minutes, or until risen and slightly browned.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups soy flour, 1 cup nonfat dry milk powder, 1/4 teaspoon salt, 1 tablespoon baking powder, and more.

Yes, High Protein Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

High Protein Muffins

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