Gluten-free and Sugar-free Blueberry Muffins

 


Gluten-free and Sugar-free Blueberry Muffins

INGREDIENTS

Dates 100 g, pitted and chopped

Eggs 4 large, separated

Chestnut Flour 50 g

Millet Flour 50 g

Almond flour 2 tbsp

Cornflour 2 tbsp (cornstarch)

Baking powder 1, gluten free

Margarine 3 tbsp melted

Blueberries 150 g

Preparation

How to Make Sugar-Free Blueberry Muffins 

To prepare a healthy version of blueberry muffins, sugar-free and gluten-free, first preheat the oven to 180°C (160° fan) and grease a 12-hole muffin tin.

Place the dates in a bowl and cover with hot water.

Leave to steep for around 10 minutes then drain and purée.

If necessary add a little of the water to create a thick cream.

Beat the egg whites until stiff. Fold in the egg yolks.

Mix together the chestnut flour, millet flour, almond flour, cornflour and the baking powder and fold into the egg mixture.

Stir in the date purée and the margarine.

Transfer approx. half the mixture to the muffin tin and add the berries.

Top with the remaining mixture and bake the gluten-free and sugar-free blueberry muffins for around 25 minutes until golden brown.

 

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