Healthy Recipe: Protein Hot Cross Buns
Healthy Recipe: Key to Life Health and Fitness

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
