lemon and raspberry muffin
Author: Dereck (Caregiver)
INGREDIENTS:**
g Butter, unsalted
g Sweetener, Truvia (HCP added*)
g Eggs, chicken, whole, raw
g Almonds, flaked and ground
g KetoCal 3:1 Powder
g Morrisons Freeze Dried Raspberry Pieces (HCP added*)
g Lemon peel
g hoosiel hill farm icing sweetener
g Lemon juice, fresh
Directions:
1 beat the butter and truvia until light and fluffy with a wooden spoon
2 then beat in the egg, lemon zest and freeze dried raspberries
3 stir in the ketocal and ground almonds place into a lined muffin tray
4 bake at 170oc for 12/15 minutes until the top is golden and risen, allow to cool
5 mix the lcing sugar sweetener and lemon juice to form a thick but spreadable icing pour onto the cooled muffin allow to set for 1 hour
6 you can store these muffins in an air tight tin for 3/4 days
7 if you want to freeze the muffin don't add the icing as it will not freeze, you will need to decorate once defrosted.
Nutrition Information (for entire recipe):
Carbohydrate:
4.23
Calories: 206
Fat:
18.94
Protein:
4.77
Ratio:
2.1:1
Tags:
KetoCal 3:1 PowderSweetSnackDessertWeaning
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
