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BIOMED MUFFIN & COOKIE MIX RECIPES

By Biomed

Recipes using Biomed Protein Rich

Muffin & Cookie Mix

 

APPLE & CINNAMON MUFFINS

Preheat oven to 180C. Line a 12-hole muffin tin with muffin cups (grease the muffin tin with oil or margarine if not using paper muffin cups).

Empty contents of a packet of  Biomed Cafe Muffin & Cookie Mix (Natural) into a large bowl.

Add 2 cups (500ml) of water and 2 tablespoons (40ml) of oil or low fat margarine (and 1 teaspoon of vanilla extract if desired.)  Mix well.

Peal and dice 2 small apples, sprinkle 3 teaspoons of cinnamon and microwave for 1 minute. Add the diced apples to the butter.

Mix well and divide batter between the cups.  Bake for 22 - 24 minutes or until the tops of the muffins are firm but moist to touch.

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COCONUT MUFFINS

Preheat oven to 180C. Line a 12-hole muffin tin with muffin cups.

Empty contents of a packet of  Biomed Cafe Muffin & Cookie Mix (Natural) into a large bowl.

Add 2 cups (500ml) of water and 2 tablespoons (40ml) of oil or low fat margarine (and 1 teaspoon of vanilla extract if desired.)  Mix well.

Add 1 cup of desicated/shreded coconut to the batter.

Mix well and divide batter between the cups.  Bake for 22 - 24 minutes or until the tops of the muffins are firm but moist to touch.

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PEANUT MUFFINS

Preheat oven to 180C. Line a 12-hole muffin tin with muffin cups.

Empty contents of a packet of  Biomed Cafe Muffin & Cookie Mix (Natural) into a large bowl.

Add 2 cups (500ml) of water and 2 tablespoons (40ml) of oil or low fat margarine (and 1 teaspoon of vanilla extract if desired.)  Mix well.

Add 1 cup of Peanut Butter (I use Kraft Peanut Butter Crunchy) to the batter.

Mix well and divide batter between the cups.  Bake for 22 - 24 minutes or until the tops of the muffins are firm but moist to touch.

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BANANA & SULTANAS MUFFINS

Preheat oven to 180C. Line a 12-hole muffin tin with muffin cups.

Empty the contents of a packet of  Biomed Cafe Muffin & Cookie Mix (Natural)  into a large bowl.

Add 2 cups (500ml) of water and 2 tablespoons (40ml) of oil or low fat margarine (and 1 teaspoon of vanilla extract if desired.)  Mix well.

Add 1 cup of sultanas to the batter. Mix well. Cut banana in 12 rounds, fill half of each cup with batter, place the banana in the middle, and then complete each cup with batter.

Bake for 22 - 24 minutes or until the tops of the muffins are firm but moist to touch.

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ALMONDS & DATES MUFFINS

Preheat oven to 180C. Line a 12-hole muffin tin with muffin cups.

Empty  the contents of a packet of  Biomed Cafe Muffin & Cookie Mix (Natural) into a large bowl.

Add 2 cups (500ml) of water and 2 tablespoons (40ml) of oil or low fat margarine (and 1 teaspoon of vanilla extract if desired.)  Mix well.

Chop 1 cup of almonds and ½ cup of dates and add to the batter.

Mix well and divide batter between the cups.  Bake for 22 - 24 minutes or until the tops of the muffins are firm but moist to touch.

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Chocolate/Carob Mud Cake

Low GI, Low salicylate, carob is low amine

  • Preheat oven to 180C
  • Line the bottom of a 23 cm non-stick cake tin with glad bake or oil and dust the tin with magic bean flour or other gluten free flour
  • Mix the contents of a packet of  Biomed Cafe Muffin & Cookie Mix (Natural) , ¼ cup of chocolate powder, with 1/3 cup of oil and 2 cups (500mL) of water
  • Pour batter into the tin and bake for 50 mins - check and continue baking until the middle springs back lightly when touched
  • Leave for 20 minutes before turning out onto a rack.

You are better off undercooking than overcooking this cake.

For a Carob variety, add  1/4 cup of carob powder instead of chocolate powder to the mix, before adding wet ingredients. 

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