Walnut and Blueberry Muffins
Serves: 12
Ingredients
To make Walnut and Blueberry Muffins, you'll need:
- 1 tbsp. Stevia
- 2 tbsp. agave nectar
- 50g butter
- 300g full-fat cream cheese
- 3 eggs
- 120ml semi-skimmed milk
- 50g almond flour
- 175g self-raising flour
- 50g walnuts, finely chopped
- ½ tsp. bicarbonate of soda
- 100g blueberries
Method
- Preheat the oven at 180°c/Gas Mark 4.
- Melt the Stevia, agave nectar and butter in a saucepan over a low heat.
- Set to one side to cool.
- While the mixture is cooling, beat the cream cheese for a few minutes in a bowl with a wooden spoon to soften it.
- Lightly whisk the eggs in a bowl.
- Mix the eggs and milk with the cream cheese.
- Add the almond flour, self-raising flour, walnuts and bicarbonate of soda, then add the blueberries.
- Spoon the mixture into 12 muffin cases, and place them on a baking tray.
- Bake in the preheated oven for 20 minutes.
- To check if the cakes are cooked, poke a cocktail stick (or something similarly long and thin) into them. If the stick comes out clean, the cake cooked.
- Remove the baking tray from the oven and allow the muffins to cool for a few minutes.
- Your muffins are ready to serve!
Nutritional Facts (Per Serving)
Calories 256 | Total Fat 18g | Saturated Fat 9.3g | Carbohydrates 20g | Fibre 1.5g | Protein 5.7g
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