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 Impact Whey protein, this impressive-looking recipe is surprisingly simple. Plus, with 6g of protein per cruffin, it’s a great little snack.

Makes 4 cruffins

Ingredients

1 roll croissant sheets
1 tbsp. protein spread, melted
1 scoop Impact Whey Protein (flavor of choice)
Handful white chocolate chips

Instructions

Preheat the oven to 180C/350F.
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 like.