Blueberry Muffins (4:1)
Author: Nutricia (KetoCal)
Description:
This recipe is for patients following a Classical 4:1 ketogenic diet. The ketogenic diet must be used under strict medical supervision. Please refer to your Dietitian before making any adaptations to the recipes.
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 Devondale, Butters: Unsalted Butter
g Milk, fresh: Cow, Whole, full-fat (3.6% fat)
g Oil, rice bran
g Fruit, fresh: Blueberries, raw, edible portion
g Eggs: Chicken Egg, whole, raw, fresh
Directions:
- Preheat oven to 170°C/gas mark 3
- Mix all the ingredients together, except the blueberries
- Spoon into muffin tray and then add the blueberries to the top of the mixture
- Cook for 30-35 mins, or until golden brown
- Remove from oven and allow to cool (if muffin is bubbling around 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.
- To make multiple muffins at a time, multiply ingredients by how many muffins you wish to make and divide mixture evenly in muffin tray.
- Muffins can be frozen.
- Be careful using canned blueberries, as this may contain syrup and therefore more carbohydrate.
Nutrition Information (for entire recipe):
Carbohydrate:
3.96
Calories: 433
Fat:
43.08
Protein:
6.85
Ratio:
4:1
4:1 ratioKetoCal 4:1 PowderSweetBreakfastSnack