Chocolate Strawberry Cupcakes
- oven
- Muffin Tray
- 80 grams Chocolate Instant Protein Porridge
- 1 egg
- ½ cup milk
- 50 grams choc chips
- 100 grams chopped strawberries
- 1 tsp baking powder
-
Preheat the oven to 180 degrees.
-
Add baking powder to the chocolate porridge premix.
-
Beat egg and milk together in a separate bowl.
-
Add the wet mix to the dry mix and stir until combined.
-
Add strawberries and chocolate chips into the mix (TIP: chop up sugar-free chocolate slab and use as chocolate chips).
-
Grease a muffin tray, using a spoon add 2 tbsp of the mix into each cup.
-
Bake for 30 minutes.
