Bulked Up Strawberries & Cream Mini Muffins

2 egg whites
3 Tbsp unsweetened vanilla almond milk
1 tsp pure vanilla extract
1/2 tsp strawberry extract
1 Tbsp vegetable oil
2 medium strawberries, diced
3 Tbsp fat free pancake mix
2 Tbsp flour
1 scoop vanilla isolate protein powder
Pinch salt
1/4 cup part skim ricotta cheese
1 tsp pure vanilla extract
1 tsp powdered sugar

1. In the bowl of a stand mixer, combine the ricotta cheese and powdered sugar and beat on high. Add vanilla and continue to beat until well mixed. Store covered in the refrigerator while the muffins cook.

2. Preheat oven to 350 degrees. Lightly spray a mini muffin pan with cooking spray and set aside.

3. In a large bowl, combine the egg whites, milk, vanilla, strawberries and oil and mix well.

4. In a separate bowl, combine the pancake mix, flour, protein powder and salt and mix. Slowly combine the flour mixture into the egg mixture, taking time to mix between each addition.

5. Pour batter into prepared muffin pan, filling 3/4 full. Place 1/2 tsp of cream filling in the center of each muffin.

6. Bake for 10-12 minutes or until cooked through.


Serving Size: Makes 12 mini muffins