MINI MUFFINS EGG FREE
6th November 2020
FAT: 22.15g PRO: 4.07g CHO: 4.25g Kcals: 233 Ratio: 2.66:1
Notes
You could bake as one large muffin in which case allow approx 20mins cooking
Ingredients
- 4g Egg replacement ORGRAN
- 14g Butter, salted
- 19g Almond Flour Flurry Holland & Barrett
- 3g Physillium Husk
Instructions
- You will also need 1/4 teasp Barkat baking powder 15mls of water, 5g Truvia Granules or sweetener of choice & a few drops of vanilla or almond extract
- Pre-heat oven to 180c/160c fan/Gas 5
- Mix together the Almond flour, psyllium husk Egg replacement & Baking powder
- Soften the butter and beat in the sweetener & extract
- Then beat in the almond mixture
- Divide into mini muffin moulds (I made 6)
- Cook for approx 10 mins
- Each mini muffin will give: FAT: 3.96g PRO: 0.67g CHO: 0.70g
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