ALMOND AND COCONUT MUFFINS: Ideal for a healthy and tasty breakfast.
Recipe by
Step 1 of 7: Preheat the oven to 180°C.
Step 2 of 7: In a bowl, mix the egg white and sugar.
Step 3 of 7: Then add the seed oil and mix again.
Step 4 of 7: Add the flours and baking powder and keep stirring.
Step 5 of 7: Finally add the water and mix well, without any lumps, until you get a batter that is not too runny.
Step 6 of 7: Pour into muffin cups and bake in the oven at 180° for 30 minutes.
Step 7 of 7: Take them out of the oven and let them cool before serving.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten, Eggs, and Tree nuts
| Average values | Per serving63 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,192 kJ285 kcal | 1,882 kJ450 kcal |
| Fat | 19.01 g | 30.01 g |
| of which saturated fatty acids | 5.8 g | 9.16 g |
| Carbohydrates | 23.36 g | 36.88 g |
| of which sugars | 9.94 g | 15.7 g |
| Fibre | 4.44 g | 7.01 g |
| Protein | 6.72 g | 10.61 g |
| Salt | 0.14 g | 0.22 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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