Ratio    3:1        

Total Calories    155 kcals  

Fat                      15g

Protein               3g

Carbohydrate    2g

  

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Ingredients (per muffin)

10g egg

7g olive oil

5g coconut cream

4g macadamia butter

5g ground almonds

18g blueberries

                                

Method

Preheat oven to 170C/325F/Gas mark 3.

Put the egg, olive oil, coconut cream and macadamia butter in a bowl.

Whisk for 3 minutes - this will make the muffins nice and light.

Fold in the ground almonds.

Place blueberries in the bottom of silicone cupcake cases.

Add muffin mixture on top of the blueberries.

Bake for 15-20 minutes.

 

Serving Tips

These muffins are great to batch cook and freeze.

 

Recipe by The Daisy Garland

© The Daisy Garland