Bob Kupniewski – “Chef Bob”
Dry Ingredients:
1 Scoop Molten Chocolate Whey (30g)
10g Cocoa Powder
3g Splenda
3g Baking Powder
10g PB Lean (German Chocolate Cake)
Wet Ingredients:
1 Egg
1 Egg White
25g Greek Yogurt
Directions:
Pre-heat oven to 350 degrees
Mix all dry in a bowl (whey, PB lean, baking powder, splenda, cocoa powder) and in a separate bowl combine the wet (egg, egg white, and greek yogurt)
Simply add the dry to the wet and then mix/stir until batter is formed.
You will then take a muffin pan/tray and coat with cooking spray or use muffin liners for your finished product.
Fill muffin tray (coated or liners) about half way full because you do not want them to overflow while in the baking process.
Bake for 10-15 minutes until toothpick comes out clean
Allow cooling for 5 minutes and then taking out of liner/ muffin pan
Enjoy!
Macros:
Kcals – 320
Protein – 40g
Carbs – 17g
Fat – 10g
Dry Ingredients:
1 Scoop Molten Chocolate Whey (30g)
10g Cocoa Powder
3g Splenda
3g Baking Powder
10g PB Lean (German Chocolate Cake)
Wet Ingredients:
1 Egg
1 Egg White
25g Greek Yogurt
Directions:
Pre-heat oven to 350 degrees
Mix all dry in a bowl (whey, PB lean, baking powder, splenda, cocoa powder) and in a separate bowl combine the wet (egg, egg white, and greek yogurt)
Simply add the dry to the wet and then mix/stir until batter is formed.
You will then take a muffin pan/tray and coat with cooking spray or use muffin liners for your finished product.
Fill muffin tray (coated or liners) about half way full because you do not want them to overflow while in the baking process.
Bake for 10-15 minutes until toothpick comes out clean
Allow cooling for 5 minutes and then taking out of liner/ muffin pan
Enjoy!
Macros:
Kcals – 320
Protein – 40g
Carbs – 17g
Fat – 10g
