Post-Workout Fit’eniss Muffins

Dispatches from the Highlands

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It’s time to start the wake n’ bake -- or at least, mid-morning munchies -- with something more filling and healthy than our typical decadent treat. Depending on batter-to-berry/chip ratio, this recipe delivers two dozen large, mouthwatering “Post-Workout Fit’eniss” muffins. As in, you’ll be fit’eniss muffin into your mouth for a nutrition and mood boost, at 25mg THC apiece.


1/2 stick of butter 
1/4 cup coconut oil
1000 mg THC 
1 cup sugar
1 1/2 cups vanilla protein powder
3/4 cup buttermilk
2 cups flour
2 tsp corn starch
2 tsp baking powder
1/2 tsp salt
1 cup white chocolate chips
8 oz fresh blueberries
2 eggs “1 whole 1 white”
4 oz back sliced almonds “toasted”
Zest from one large lemon

Ahead of time, melt butter and coconut oil with the 1000 mg THC and allow to cool. In large bowl, cream together sugar and butter-oil mix. Add eggs and protein powder, mixing well before adding the buttermilk, until thoroughly combined. In a separate bowl mix together the flour, salt, cornstarch and lemon zest. Fold half of dry mix into wet mix and add the white chocolate and blueberries. Fold in remaining dry mix. 
   Next, prepare a large muffin cup pan and liners. Regular sized muffins alter baking time (usually a bit shorter--just bake a test muffin). Batter will be thick and takes minor effort to push in a good portion filling 2/3 way each muffin cup. Fill cups and press a good pinch of the toasted almonds on top. Allow to rise on counter for about an hour as you preheat oven to 425 and have another several dabs.  
   Bake at 425 for eight minutes and without opening door. Lower temp to 350 for an additional 12 minutes or until you see some browning on top. Obviously if you are baking more than one round you will have to wait and raise heat to 425 again to start over.
   Let cool completely before enjoying. Especially if you just went for a jog.


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