Blueberry Muffins (MAD)
Author: Nutricia (KetoCal)
Description:
This recipe is for patients following a Modified Atkins ketogenic Diet (MAD). 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 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:
- Preheat oven to 170°C/gas mark 3
- Mix all the ingredients together, except the blueberries
- Spoon mixture into muffin tray and then add blueberries to the top
- Cook for 30-35 mins or until golden brown
- 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
Modified Atkins Diet (MAD)KetoCal 4:1 PowderBreakfastSnack2:1 ratioSweet