FLAXSEED MUFFINS with MCT oil
24th June 2020
FAT: 29.64g PRO: 13.03g CHO: 7.46g Kcals: 349
Notes
Mo’s tip: This is good for batching, freezing and makes a good packed lunch
Ingredients
- 20g MCT oil
- 6g Raisins
- 20g Ultra Fine Fiberflour from Lonjevity Foods
- 12g Golden Omega Milled Flaxseed(Virginia Harvest)
- 50g Eggs, whole, raw
Instructions
- You will need 1/4 teasp BARKAT baking powder half teaspoon of liquid sweetener & Vanilla Extract
- Preheat oven 180c/Fan 160c/Gas 5
- SOAK THE FLAX in 30mls hot water for at least 10 mins
- Chop the raisin
- Mix the flax with the oil,sweetener & vanilla
- Mix the flour with the baking powder and mix into the flax mixture and beaten egg
- Place in two greased muffin moulds then add 3g of chopped raisin to each muffin by spreading evenly over the top then just 'bury' them with a spoon. This is to make sure each muffin has the correct ratio.
- Cook for approx 20 mins
- This is a filling high fibre muffin. One makes a good snack
© 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.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.