BLUEBERRY MUFFIN - MKD

22nd June 2020

by matthew

Cuisine MKD

Category Classical & MKD Recipes

FAT: 35.06g PRO: 13.14g CHO: 4.77g Kcals: 387

Ingredients

30g Almond Flour Flurry Holland & Barrett
18g Butter
11g Blueberries
36g Eggs, whole, raw
10g Ultra Fine Fiberflour from Lonjevity Foods

Instructions

You will also need 6g of Truvia Granules. 1/4 teasp Barkat
Baking Powder and a few drops of vanilla extract
Pre-heat oven to 180c/ Fan 160c/ Gas 5
Soften the butter
Beat the egg then weigh it
Mix the Almond Flurry, Fibre Flour, Barkat & Truvia together
Then beat in the butter, egg and vanilla
Place in one large muffin mould then push the blueberries in evenly
Bake for approx 20 mins

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BLUEBERRY MUFFIN – MKD