Slim Whey & Blueberry Protein Muffins

Ingredients:

• 300g (2 cups) self-raising flour
  
• 155g (3/4 cup, firmly packed) brown sugar
  
• 150g frozen blueberries
  
• 150g frozen raspberries
  
• 250ml (1 cup) buttermilk
  
• 60ml (1/4 cup) vegetable oil
  
• 1 egg, lightly whisked
  
• 2 scoops Slim Whey protein
  

Method:

• Preheat oven to 190°C. Cut out eight 13cm-square pieces of non-stick baking paper. Line eight 80ml (1/3-cup) capacity muffin pans with paper squares.
• Combine flour, sugar and Slim Whey in a large bowl. Add blueberries and raspberries, and stir to combine. Add the buttermilk, oil and egg, and stir with a metal spoon until just combined (do not over mix).
• Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack. Serve warm or at room temperature.