Proteinski mafini od kupina (Blackberry protein muffins)

Sastojci: 100 g bademovog brašna (fino mlevenog), 60 g psenicnog belog brašna tip 400, 40 g proteina surutke u prahu sa ukusom vanile, 1 kašičica praška za pecivo, 1/2 kašičice soli, 1/4 kašičice sode bikarbone, 1/2 kašičice mlevenog kardamoma, 125 g domaceg bademovog putera 2, 100 g šećer monk voca, 125 ml grčkog jogurta, 65 ml nezaslađenog bademovog mleka, 3 jaja, 150 g svežih kupina, 150 g badema (iseckanih).

Priprema:

1. Pomešajte bademovo brašno, psenicno brašno, proteinski prah, prašak za pecivo, so, sodu bikarbonu i kardamom.

2. Pomešajte bademov puter, šećer monk voca, grčki jogurt i bademovo mleko dok ne postanu glatki i dobro sjedineni.

3. Dodajte jaja i mutite dok se ne sjedine.

4. Dodajte suve sastojke dok se ne sjedine, a zatim lagano umešajte kupine gumenom špatulom.

5. Obložite kalup za mafine od 12 rupa papirnim korpicama i lagano ih poprskajte sprejom za pečenje koji se ne lepi. Kašikom ravnomerno rasporedite testo u papirne korpice. Na vrh svake stavite po 1 kašiku seckanih badema.

6. Pecite u zagrejanoj rerni na 180°C na rešetki u sredini rerne, oko 25 minuta ili dok mafini ne porumene na ivicama, a čačkalica umetnuta u sredinu ne izađe čista.

7. Ostavite da se hlade 5 minuta u plehu, a zatim prebacite na rešetku da se potpuno ohlade.

Čuvati u hermetički zatvorenoj posudi do 4 dana.

Ingredients: 100 g almond flour (finely ground), 60 g all‑purpose flour, 40 g vanilla whey protein powder, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1/2 teaspoon ground cardamom, 125 g homemade almond butter 2, 100 g monk fruit sugar, 125 ml greek yogurt, 65 ml unsweetened almond milk, 3 eggs, 150 g fresh blackberries, 150 g almonds (sliced).

Preparation:

1. Mix the almond flour, all‑purpose flour, protein powder, baking powder, salt, baking soda and cardamom.

2. Mix the almond butter, brown sugar, yogurt and almond milk until smooth and well combined.

3. Add the eggs and whisk until just combined.

4. Add the dry ingredients until just combined, then gently fold in the blackberries with a rubber spatula.

5. Line a 12‑cup muffin pan with paper liners and spray the liners lightly with nonstick cooking spray.

6. Spoon the batter evenly into the paper liners. Top each with 1 tablespoon sliced almonds.

7. Bake in a preheated oven at 180 °C on the rack in the center of the oven, for about 25 minutes or until the muffins are golden brown at the edges and a toothpick inserted in the center comes out clean.

8. Let it cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Store in an airtight container for up to 4 days.