Almonds and berries is a flavor combination I like very much. These muffins are sugar-free, since I used erythritol and stevia as a sweetener and moreover, they are gluten-free.
Almond Berry Muffins
40 g butter, softened
0.5 dl erythritol
1 egg
1.5 dl almond flour
0.5 tsp baking powder
10 drops stevia vanilla or 0.5 tsp vanilla extract
1/4 tsp almond essence
1 dl berries
Preheat the oven to 175 C degrees. In a bowl stir together butter and erytritol. Add the egg and stir for 30 seconds. Add the rest of the ingredients and mix until smooth.
Pour batter into 3 silicon molds (7cm) or muffins cups. Bake for about 15-20 minutes. Remove from the oven and let cool.
Mandel-Bärmuffins
40 g smör, mjukt
0,5 dl erytritol
1 ägg
1,5 dl mandelmjöl
0,5 tsk bakpulver
10 droppar vanilj Stevia eller 0,5 tsk vaniljextrakt
1/4 tsk mandelessens
1 dl bär
Värm ugnen till 175 C grader. I en skål rör ihop smör och erytritol. Tillsätt ägg och rör om under 30 sekunder. Tillsätt resten av ingredienserna och blanda tills slät.
Häll smeten i tre silikonformar (7cm) eller muffinsformar. Grädda i ca 15-20 minuter. Ta ut ur ugnen och låt svalna.
1 Comments
2016-4-15 xiaobao
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