Sour cream muffins with blueberries

The ingredients for 6 sour cream Muffins:

250 g sour cream 20% fat
1 egg size L
25 g coconut flour*
35 g egg white powder vanilla
30 g powdered erythritol or 60-70 g sugar
1/2 tsp baking powder
Some ground bourbon vanilla
18 raspberries
24 blueberries

The preparation

Put all ingredients in a mixing bowl and mix well.
mix.
Divide the creamy mixture into 6 portions in a (silicone) muf n mold.
Sprinkle the fruit loosely on top of the batter.

Bake at 350°F (175°C) in a preheated oven (top and bottom heat) and let cool.

The nutritional values per piece (of a total of 6):

Calories: 144 kcal
Carbohydrates: 3,5 g (0,3 BE / 0,3 KE)
Fat: 10,1 g
Protein: 8,1 g

Tip from me:

Dosage of coconut flour: 200g of wheat flour is replaced by 40-60 g of coconut flour or coconut flour (which is about 25-30%). Coconut flour* requires a lot of liquid (or more eggs), much more than other nut flours. For this, the amount of eggs should also be slightly increased.

Kommentar verfassen

Trage deine Daten unten ein oder klicke ein Icon um dich einzuloggen:

WordPress.com-Logo

Du kommentierst mit Deinem WordPress.com-Konto. Abmelden /  Ändern )

Google Foto

Du kommentierst mit Deinem Google-Konto. Abmelden /  Ändern )

Twitter-Bild

Du kommentierst mit Deinem Twitter-Konto. Abmelden /  Ändern )

Facebook-Foto

Du kommentierst mit Deinem Facebook-Konto. Abmelden /  Ändern )

Verbinde mit %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.