Ingredients
- 216 g Pillsbury Funfetti Cake Mix approx. 1/2 box
- 62 g PE Science Cake Pop Protein Powder 2 scoops
- 150 g Whole Eggs approx. 3 large eggs
- 285 g Non-fat Greek Yogurt approx. 1.25 cups
- 2 g Baking Powder 1/2 tsp
- 15 g Rainbow Sprinkles extra for folding
Method
- Bake for 13-15 minutes, or until a toothpick inserted into the cake comes out clean.
- In a large mixing bowl, whisk together the dry ingredients: cake mix, protein powder, and baking powder.
- Add the eggs and Greek yogurt to the dry mixture and stir with a silicone spatula until just combined.
- Gently fold in the extra rainbow sprinkles until evenly distributed.
- Scoop or pipe the batter evenly into the 16 mini bundt cavities, filling each about 2/3 full. Tap the pan on the counter to settle the batter.
- Bake for 15-18 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow the cakes to cool in the pan for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition
Notes
Tip: The central tube of the mini bundt pan allows the protein batter to cook evenly from the center out, preventing the gummy texture often found in protein muffins. Always use a whey/casein blend protein for the best structure.