These muffins are a great way to start your day! Or they can make a perfect afternoon sweet treat. Batch cook this recipe and then throw them into your kids lunchbox for an easy snack.
I prefer making these as mini-muffins, but they will work just as well as regular size muffins too.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
mini-muffins
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Ingredients
- 80 g Macadamia Nuts Ground
- 100 g Eggs about 2 eggs
- 58 g Butter, European 1/2 stick
- 40 g 40% Heavy Cream
- 70 g Blueberries fresh or frozen
- 16 g Truvia
- 6 g Vanilla Extract
- 4 g Cream of Tartar
Ingredients
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Instructions
- In a food processor grind macadamia nuts. Store leftovers in the fridge.
- Measure all ingredients on a gram scale.
- Set aside the blueberries (or raspberries). Mix the wet ingredients together in a large mixing bowl. Combine dry ingredients together in another bowl. Combine the two until well mixed.
- Place paper liners in a muffin tin. Spray well with coconut oil spray. Scoop batter into each muffin cup, fill to a little over half-way. Divide berries and drop into each muffin.
- Bake at 350 degrees for 15 minutes. Remove from oven and cool completely.
- Can freeze for up to 3 months.
