A recipe especially suited for breakfast or a snack. Super fluffy.
Step 1 of 5: Mix the eggs with milk, sugar, and oil.
Step 2 of 5: Then add the flours and baking powder.
Step 3 of 5: Finally, add the blueberries and pour into the paper cups.
Step 4 of 5: Bake in the oven at 190°C for 20 minutes.
Step 5 of 5: Sprinkle with shredded coconut and enjoy.
Recipe by
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 lactose · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving83 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,015 kJ243 kcal | 1,223 kJ292 kcal |
| Fat | 10.62 g | 12.8 g |
| of which saturated fatty acids | 3.22 g | 3.88 g |
| Carbohydrates | 31.89 g | 38.42 g |
| of which sugars | 10.37 g | 12.49 g |
| Fibre | 1.12 g | 1.35 g |
| Protein | 6.27 g | 7.56 g |
| Salt | 0.23 g | 0.28 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.
In gray: not detectedDetected
