Muffins and croissants went on a date. And now they’re breakfast’s biggest power couple.
OK, so “cruffin” may not be the most aesthetically pleasing name, but when these two breakfast sensations come together, magic happens.
Using ready-made croissant dough and the brand-new White Gold flavour Impact Whey, this impressive-looking recipe is surprisingly simple. Plus, with 6g of protein per cruffin, it’s a great little snack.
Makes 4 cruffins
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Ingredients
- 1 roll croissant sheets
- 1 tbsp. Protein Spread (Vanilla), melted
- 1 scoop Impact Whey Protein (White Gold)
- Handful white chocolate chips
Instructions
- Preheat the oven to 180C.
- Roll out the croissant dough, making sure to pinch the seams to seal the layers.
- Spread the melted Protein Spread evenly over the sheet, then scatter over some white chocolate chips.
- Starting from the long end of the dough, roll it into a tight log.
- Cut the log in half, creating two shorter logs.
- Slice each of these logs in half lengthways.
- Roll each section of dough with the layered side facing up, using water to seal the end.
- Place each roll into a muffin tin and bake for 12-15 minutes or until golden brown.
- Once cooled, drizzle melted protein spread over the rolls and decorate with any other toppings you fancy.
