Wednesday, 8 May 2013

Almond flour blueberry muffins

2 cups almond flour 
3 tbsp xylitol or any other crystal sweetener 
1 tsp baking powder 
4 eggs (room temperature)
1/2 cup coconut oil melted
1/2 cup double cream
1 tbsp lemon juice
1 tsp vanilla extract
1 cup blueberries

Mix wet( all room temperature) and dry ingredients separately, add the wet ingredients to the dry ones and mix until just combined (do not beat)add the berries and briefly mix again.

Scoop the batter into greased muffin moulds and bake for 20-25 minutes at 180'C in a preheated oven.
Let it cool 5 minutes before de moulding.

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