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.
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.

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