Enjoy your protein breakfast bars! They keep in the fridge for 7 days, or freeze for up to 6 months. Yields 20 Servings

INGREDIENTS

- 170g (1/2 Packet) Protein Bread Co Muffin Mix

- 1/2 Cup (80g) Sultanas

- 80g of No Added Sugar Chocolate (we used Coles No Added Sugar Dark Chocolate) Chopped into Sultana Sized Pieces

- 4 teaspoons Cinnamon and 4 teaspoons Mixed Spice

- 1 teaspoon BiCarb Powder

- 2 eggs and 1/2 Cup Water



PREPARATION

Heat oven to 180 degrees 

Spray silicone muffin tray with oil or line with muffin papers- ready for 8 buns

METHOD

Combine the Protein Muffin Mix, sultanas, chopped choc pieces, cinnamon & mix spice and bicarb in a large bowl.

In a small bowl whisk together eggs and water

Pour the egg mixture into the dry mix and gently stir to combine.

Portion the mixture into the 8 evenly scooped muffin tins.

Using a spatula, spoon handle or anything you can find – mark each hot cross bun with a large X indent.

Place in oven and bake for 15mins

THE CROSSES

When the timer goes off for the hot cross buns, carefully insert the white chocolate into the buns to make 2 crosses. 

Bake for another 10 minutes until the chocolate is slightly golden.

Remove from oven and tins, cool on a baking rack.

STORAGE

Please store your Protein Hot Cross Buns in fridge for 5 days (if they last) or freezer for 6 months.

Enjoy these DELICIOUS Hot Cross Buns as a treat even after Easter!!!

Macro Nutrients per bun:

Protein: 10g Fat: 10g Carbs: 10g Calories: 177cals