Recipes

Reishi Chocolate Muffin

Ingredients: Micro Ingredients® Organic Reishi Mushroom Powder Micro Ingredients® Whole Milk Powder Micro Ingredients® Allulose Sweetener Micro Ingredients® Organic MCT Oil Powder Unsweetened Cacao Powder Gluten-Free Flour, Baking Powder, & Baking Soda Egg, Salt, Vanilla Extract, & Chocolate Chips Water Directions: Preheat the oven to 350°F and line or grease a muffin tin. Dissolve 2 tbsp Whole Milk Powder with 1 cup water to create reconstituted milk. In a mixing bowl, whisk 2 eggs, ¼ cup Organic MCT Oil Powder, ⅓ cup Allulose Sweetener, 2 tsp vanilla extract, and the reconstituted milk until smooth. In another bowl, combine 1 cup gluten-free flour, ⅔ cup unsweetened cacao powder, 1 tsp baking powder, 1 tsp baking soda, 1 tbsp Organic Reishi Mushroom Powder, and a pinch of salt. Gradually mix the dry ingredients into the wet ingredients until well combined, then fold in 1 cup chocolate chips. Fill muffin cups ¾ full and bake for 15-20 minutes. Cool for 5 minutes, then transfer to a rack to cool completely. Enjoy!