I wish i had a whole essay as to why i decided to make these but i don’t, it started off with wanting to use up leftover xmas chocolates and escalated to stuffed protein rolls? muffins? bollycao fit?
Bollycao is a soft bread-like bun, filled with chocolate cream and is traditional to Spain – produced by Bimbo. However, due to our close proximity to Spain it’s a treat most of us (Gibraltarians) grew up with and loved!
Anyways, I hate recipes where you have to scroll for an eternity to get to the important bit so i won’t faf any longer:
65g Ground oats or oat flour
1 Scoop Vanilla Whey (approx 30g)
2 Tbsp Xylitol
100g Non-fat greek yoghurt ( I used Fage 0% as its my fave)
1 Egg white (approx 40g)
1 Tsp Vanilla essence
1/4 Tsp baking powder
1/4 Tsp baking soda
Spread of choice (for filling)
Note: you can use any silicone mold of preference, I tried the same recipe in a dome mold, ice-cream mold (pictured) and muffin mold – and they all worked.
Preheat oven to 180 Degrees C.
In no specific order, chuck all the ingredients into a bowl and mix until well combined.
Grab your desired silicone mold of choice and using a small spoon, place a bit of mix in each fill and spread upwards against the sides. Place a teaspoon-full of chosen spread in the centre of each and cover with more mix, making sure all the spread is covered.
Bake for approximately 10mins (until the sides have started to brown).
Break open (while scalding your hands) to see the inside chocolate ooze out. OR just leave to cool and enjoy like a normal person. Upto you.
Yields approximately 6 pcs (depending on size of mold you use).
Head to @themusclebaker instagram, for a video reel on how to do this recipe or check out how to make your own macro-friendly spread here.