Protein Muffins with Blueberries and Greek Yogurt
Media
Ingredienti
200 g di farina integrale
2 uova
150 g di yogurt greco
1 cucchiaino di miele
1 cucchiaino di lievito per dolci
1 pizzico di sale
100 g di mirtilli freschi o congelati
50 ml di latte (vaccino o vegetale, a piacere)
Indicazioni
1. Preheat the oven to 180°C and prepare a muffin tin by lightly greasing it or using paper liners.
2. Mix the dry ingredients: in a bowl combine whole wheat flour, baking powder, and salt.
3. Prepare the wet ingredients: in another bowl whisk the eggs with Greek yogurt, milk, and vanilla extract until smooth.
4. Combine the two mixtures: pour the wet ingredients into the bowl of dry ingredients and gently mix until no lumps remain.
5. Add the blueberries: fold in the blueberries carefully to avoid breaking them.
6. Pour the batter into the molds: fill each liner to ¾ full.
7. Bake: bake the muffins for 18-20 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
8. Let cool: cool the muffins on a wire rack before serving.
Benefici
High biological value proteins for good muscle recovery thanks to Greek yogurt and eggs.
Complex carbohydrates from wholemeal flour and natural sugars from blueberries, perfect for restoring energy.
Source of fiber to improve digestion and the sense of fullness.
