Breakfast, Snacks

Prep 00:05 Cook 00:25 Makes Serves: 0 makes: 12 Source



Preheat oven to 150°C.

Add almond meal, flour, dried fruit, psyllium, spices, baking powder, orange zest and salt to a large mixing bowl and combine well.

Add coconut oil, rice malt syrup and beaten eggs, and stir until thoroughly combined.

Scoop into greased small muffins tins and bake for 10 minutes.

To make the egg wash and cross, firstly separate your remaining egg. Whisk yolk and set aside.

Add egg white and dessicated coconut to a small bowl and whisk well. Transfer into a piping bag or zip-lock bag with one corner cut off.

Remove muffins from the oven and coat with egg yolk. Use the egg white and coconut mix to form a cross on each muffin. Place back in the oven and cook for 15 minutes or until a skewer inserted comes out clean. Delicious served warm with organic grass-fed butter.


Energy 1015.56kj Calories 242.61cal Protein 6.82g Fibre 4.08g Fat 18.15g Saturated Fat 6.46g Carbs 11.90g Sugar