Easter muffins (low-carb)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 74.1
- Total Fat: 7.0 g
- Cholesterol: 45.8 mg
- Sodium: 52.9 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.7 g
- Protein: 2.0 g
View full nutritional breakdown of Easter muffins (low-carb) calories by ingredient
Introduction
My first low-carb Easter - I required a replacement for my beloved hot cross buns, and here's the best experimental result thus far! My first low-carb Easter - I required a replacement for my beloved hot cross buns, and here's the best experimental result thus far!Number of Servings: 12
Ingredients
-
1/4 cup butter
1/4 cup erythritol (if you use a nutritive sweetener, the carb count will increase)
2 eggs
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon vanilla extrct
1 tsp ground cinnamon
Directions
Cream butter and sweetener well (I like to soften butter slightly in microwave first).
Add eggs, one at a time, beating after each.
Mix flour with baking powder and gradually add to egg mixture, a little at a time while beating. Add vanilla and spices. Beat well.
Spoon into well-greased mini-muffin tray, filling to 3/4 full.
Bake at 175 degrees Celsius until risen and golden brown.
Then, melt chocolate and drizzle over muffins in a cross. The chocolate will soak in a little, resulting in a well-integrated cross.
Serve hot or cooled.
Number of Servings: 12
Recipe submitted by SparkPeople user JEZWYN.
Add eggs, one at a time, beating after each.
Mix flour with baking powder and gradually add to egg mixture, a little at a time while beating. Add vanilla and spices. Beat well.
Spoon into well-greased mini-muffin tray, filling to 3/4 full.
Bake at 175 degrees Celsius until risen and golden brown.
Then, melt chocolate and drizzle over muffins in a cross. The chocolate will soak in a little, resulting in a well-integrated cross.
Serve hot or cooled.
Number of Servings: 12
Recipe submitted by SparkPeople user JEZWYN.