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Blueberry Muffins (MAD)

Author: Nutricia (KetoCal)

Ingredients:
 g KetoCal 4:1 Powder Vanilla
 g Macro (Woolworths), Nuts: Almond Meal
 g McKenzies, Nuts: Fine Desiccated Coconut
 g Baking Products: Baking Powder
 g Milk, fresh: Cow, Whole, full-fat (3.6% fat)
 g Devondale, Butters: Unsalted Butter
 g Eggs: Chicken Egg, whole, raw, fresh
 g Fruit, fresh: Blueberries, raw, edible portion
 g Sugarless, Sugar Substitutes: Sugarless Liquid

Directions:

  1. Preheat oven to 170°C/gas mark 3 
  2. Mix all the ingredients together, except the blueberries 
  3. Spoon mixture into muffin tray and then add blueberries to the top 
  4. Cook for 30-35 mins or until golden brown 
  5. Remove from oven and allow to cool (if muffin is bubbling around the sides, this is fine, it will be absorbed into the muffin once cooled)

Chef's Tips

  • Use silicone muffin tray to make it easier to remove muffins. 
  • Be careful using canned blueberries, as this may contain syrup and therefore more carbohydrate. 
  • Muffins can be frozen.

Nutrition Information (for entire recipe):

Carbohydrate: 3.25
Calories: 210
Fat: 18.97
Protein: 6.24
Ratio: 2:1


Tags:

Modified Atkins Diet (MAD)KetoCal 4:1 PowderBreakfastSnack2:1 ratioSweet  


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