BLUEBERRY MUFFIN Classical
23rd June 2020
FAT: 32.70 PRO: 4.09g CHO: 4.20g Kcals: 327 Ratio: 3.95:1
Notes
Mo’s tip: These are easy to batch up and freeze well
Ingredients
- 23g Butter
- 2g Cornflour
- 19g Coconut Powder TRS or East End
- 22g Eggs, whole, raw
- 11g Blueberries
Instructions
- This mixture makes one large muffin or two snack-size they are easy to batch up.
- You will also need approx 1 teasp liquid sweetener 1/4 teasp
- Barkat baking powder & a few drops of vanilla extract(optional)
- Pre-heat oven 180c/Fan 160c/Gas 5 reserve the blueberries
- Soften the butter then beat in ALL ingredients
- If you are making more than one then divide the mixture equally into silicone muffin moulds
- Then divide the blueberries equally and poke into the mixture evenly
- Bake for 25- 35 mins depending on the size you have made
- Allow to cool before removing from moulds
- These will keep in the fridge for 2-3 days or you can freeze them if you have batched up
- You can use 17g strawberries or 22g raspberries instead of the blueberries
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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CLICK HERE FOR DISCOUNTS.