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milo® Muffins

MILO® Muffins
Desserts, Snacks

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SERVES:
12
DIFFICULTY:
Easy
PREP TIME:
10 minutes
COOK TIME:
25 minutes
FEATURED PRODUCT

Ingredients

  • 2 cups (300g) self-raising flour
  • 1 cup (120g) almond meal
  • 1/4 cup (25g) cocoa powder,sifted
  • 1 1/2 cup (175g) MILO®
  • 2 eggs, lightly beaten
  • 1/3 cup (80ml) light olive oil
  • 1 cup (240g) firm ricotta
  • 1 cup (280g) vanilla yoghurt (thick)
  • 2 tsp vanilla extract
  • Icing sugar for sprinkling, optional
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Method

  • Preheat oven to180oC. Place 12 muffin casings in a 12 x ½-cup-capacity muffin tin.
  • Place flour, almond meal, cocoa powder and MILO® in a large bowl and mix to combine.
  • Add eggs, olive oil,ricotta, vanilla yoghurt and vanilla extract, and mix until combined, and the mixture is free of ricotta lumps.
  • Spoon mixture into muffin casings.
  • Bake for 25 minutes or until cooked when tested with a skewer.
  • Allow to cool in tin for 5-10 minutes, before transferring to a wire rack to cool completely.

Notes

Recipe and image supplied by MILO®. For more recipes go to milo.com.au.
Know Your Portions
One MILO muffin provides 1,300kJ and 10g protein. Adjust the portion by baking mini muffins for younger children and less active adults. This MILO Muffin recipe helps provide a nutritional boost for active kids and adults.
TIP:
Use dairy products like yoghurt and ricotta in muffin recipes to boost protein and calcium intake.

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A low GI diet focuses on the quality of carbohydrates you eat. Good carbohydrates (or low GI carbohydrates) are more slowly digested helping keep your blood sugars stable, whereas bad carbohydrates cause your blood glucose levels to peak and crash. Want to know which carbohydrates are best for you? Try our swap it tool!

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