Not only are these muffins high in protein, but blueberries also make them a great source of antioxidants. So whether it’s a breakfast treat you’re looking for, or a tasty and healthy on the go snack, these muffins are perfect.
Serves: 6 muffins
Time: 30mins
INGREDIENTS
30g Buffalo Worm Powder
2tsp Baking Powder
1tsp Vanilla Bean Paste
Half Handful Large Rolled Oats
150g Plain Flour
1 Egg
120ml Milk
60ml Vegetable Oil
60g Sugar
125g Blueberries, frozen
METHOD
1. DRY INGREDIENTS | 2mins
Preheat oven to 190C fan/200c/gas
In a mixing bowl, combine all of the dry ingredients: mealworm powder, flour, sugar and baking powder, mixing thoroughly.
2. WET INGREDIENTS | 3mins
Add in the egg, vegetable oil, milk and vanilla bean paste, and beat together.
Then stir in the frozen blueberries, so they are evenly mixed through the batter.
3. DEPOSIT INTO CASES | 5mins
Spoon the mix into a deep muffin tin lined with paper cases, making sure not to fill them all the way to the top. Top with a pinch of oats for that fancy look.
4. BAKE & SERVE | 20mins
Bake for 20 mins or until well risen and golden brown.
Whilst hot, top with a sprinkling of rolled oats then leave to cool on a cooling rack.
