Emily English’s almond croissant muffin recipe is packed full of protein with a surprise ingredient (stock image) (Image: Getty)
Nutrition guru and social media star Emily English has left her followers drooling with a that marries with delicious flavours. In a recent video, she whipped up a batch of scrumptious muffins that channel the essence of everyone’s favourite French pastry: the almond croissant.
Emily provided a weekend treat for her fans, showing how to align muffins with your health objectives. Her special packs in fibre and protein, boasting 12 grams of protein and just 291 calories per muffin. Taking to , Emily shared: “Now I could eat an almond croissant every single day, but I definitely like to focus on higher protein, higher fibre breakfasts.
Cottage cheese can help boost the protein content and make the muffins moist (Image: Getty)
“So these almond croissant-inspired breakfast muffins are so good.”
The twist in her for a protein-rich start to the day?
Cottage cheese – a clever addition that amps up the protein while ensuring the muffins stay lusciously moist, reports
The culinary creation has garnered heaps of acclaim from food enthusiasts.
Shelina Permalloo, who clinched the title of Champion, commented: “These look too good.”
Jean said: “Emily, I’ve just made these, and I can say they are delicious. They’re so filling! I had to bake a little longer, but it was no problem. Gorgeous. Thank you.”
One follower wrote, “Everyone immediately saving to bake at the weekend,” and Grace added, “Oh my word, on the shopping list!”
Fitness influencer Courtney Black said: “Boyfriend would love these!!”
If you’re on the hunt for a new wholesome , Emily’s Almond Croissant Breakfast Muffins may be for you.
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Almond Croissant Breakfast Muffins
Ingredients
Dry Ingredients
- 110g ground almonds
- 60g oat flour (blend oats into a fine flour)
- 1 tbsp ground flaxseeds
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
Wet Ingredients
- 200g cottage cheese, blended until smooth
- 2 heaped tbsp honey
- 1 large egg
- 1 tsp almond extract
- 1 tbsp olive oil
Toppings
- Almond butter
- Flaked almonds
Method
Preheat the oven to 180C/160C fan and line a muffin tray with six cases or use a non-stick. In a bowl, mix the almond flour, oat flour, flaxseeds, baking powder, cinnamon, and salt.
In a blender, blend the cottage cheese, honey, egg, almond extract, and olive oil. Gradually fold the wet ingredients into the dry mixture until fully combined.
Spoon a little batter into each muffin case, add a little dollop of almond butter to the centre, then cover with more batter. Sprinkle flaked almonds on top of each muffin.
Bake for 15 to 18 minutes, until golden and risen. Allow to cool slightly before serving.
Enjoy warm or store in an airtight container for up to seven days.