01 Feb 2017

High protein muffin from soup sachet

It is easy and fun to choose the Pro Dietic range of high protein products as a delicious muffin.

Here are the proportions to respect for approximately 300 g  (= 6 muffins):
  •      Three sachets of 25 g of high protein soup in powder
  •      Approximately 40 g of wheat flour
  •      ½ sachet of yeast
  •      A pinch of salt
  •      180 mL of milk.

Bake 12-15 minutes at 180 ° C (preheated oven with thermostat 6)

Some additions from our experts:
  •      Mushrooms soup: garlic and parsley, bacon
  •      Tomato soup: a touch of basil
  •      Chicken soup: Provence herbs or pinch of curry
  •      Vegetable soup: chives.

Tip: For a delicious gluten-free muffin, replace the wheat flour with rice flour, buckwheat or potato starch.

To reduce the intake of lactose, replace the milk with vegetable milks.

Good tasting !