Cherry muffins with lemon zest
Almond and coconut flour provide fiber and fat, while eggs add complete protein and choline. Cherries and lemon zest make the crumb aromatic with a tart berry flavor, and baking creates a golden crust. Keep the cooled muffins covered so they stay soft.
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Inventory: Oven
267
Servings: 8 (1 serving ≈ 94 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix almond flour (100 g), coconut flour (50 g), and starch-free baking powder (5 g). Add lemon zest (5 g), eggs (150 g), 30% sour cream (150 g), and erythritol (45 g), then mix until smooth.
Fold in the cherries (200 g) and melted butter (50 g), taking care not to crush the berries. Divide the batter between muffin cups.
Bake at 180 degrees C for 25-30 minutes, until the tops are golden and the centers are set. Cool before serving.
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