• 250 g Loprofin Mix
• 1 tsp bicarbonate of soda 
• 1 tsp ground turmeric 
• 110 g melted butter 
• 2 tsp Loprofin Egg Replacer*
• 1 tsp dried herbs 
• 150 g pumpkin puree 
• Sno-Pro: 200 ml Plant Based Milk** 
• 2 tsp lemon juice 
• Season with salt and pepper 
• 50 g black olives 
• 100 g low-protein cheese 
• 60 g fried mushrooms 

1. In a jug, mix the pumpkin puree, Plant Based low protein milk, lemon juice and melted butter
2. In a bowl, place the Loprofin Mix, Egg replacer, salt, ground turmeric and bicarbonate of soda before whisking together using a wire whisk
3. Stir in the pumpkin mixture from the jug - stir to combine 
4. Add in the olives, mushrooms, and half the cheese (don’t over-mix at this stage)
5. Divide the mixture into 12 muffins and sprinkle over the rest of the cheese
6. Bake at 180°C for 10-15 minutes - the top should be golden when baked and will spring back when you press your finger on top
7. Allow the muffins to cool in the tin for 15 minutes before transferring them to a wire rack to cool

Protein content may vary with the choice of vegetables, stock cube, and coconut water. Check suitable options with your Dietitian

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.

*Egg replacer <0.1 g /100g

**<0.5g protein/100 ml.