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  • 2 scoops (26 g) Formula 1 Vanilla Cream
  • Flavoured Shake Mix
  • 1 scoop Multifibre
  • 1 scoop Protein Drink Mix
  • 2 1/2 cups self-rising flour
  • 1 tbsp. poppy seeds
  • 1 tsp. baking powder
  • 1 lemon (zested and juiced)
  • 1 pinch salt
  • 1/2 cup egg replacer (or equivalent for 3 eggs)
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1/2 cup almond milk (or soy milk)


Heat the oven to 177°C and line a 12-cup muffin tin with paper or silicone liners. In a large mixing bowl, whisk together the Formula 1 Shake Mix, Protein Drink Mix, flour, poppy seeds, baking powder, lemon zest, and salt. Follow the instructions on the packet of your egg replacer to make the equivalent of 3 eggs and whisk lightly in a bowl to froth up. Whisk in the sugar, oil, and lemon juice. Still whisking lightly, add the liquid to the dry ingredients in the bowl. Whisk in the milk and continue to whisk until the batter is thick and lump free. This should happen fairly quickly. Spoon the muffin mixture in the prepared cups, filling each two-thirds full. Tap the tin lightly on the countertop to settle the mixture. Pop the tray into the centre of the oven and cook for 20 minutes. The muffins are ready when risen, golden in colour, and firm in the centre when pressed slightly. Remove from the oven and leave to cool in the tray. Decorate as desired.

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