I have owed you this recipe since I posted the one for the pork loin last time. Truth be told, we had these at the same time, but it would have been too much for a single post. It seems that there was a lot of creative energy in the kitchen that evening. 🙂 Or, in other words, Miki couldn’t live with the idea that it would only be me who cooks, so he had to contribute something to the dinner other than the fried egg-face with the salad hair. Not that I’m complaining, these muffins were pretty awesome… ❤ Therefore, they’re blogpost worthy, but also because they are simple, you can pretty much use any fruit or paleo flour for them, and you can get creative with the jam. 😛
This is what Miki actually used to make them:
- 3 apples, grated (feel free to substitute with your fruit of preference)
- 3 eggs
- 2 tablespoons of macadamia nut flour
- 1 tablespoon of chestnut flour
- 2 tablespoons of erythritol
- a bit of baking soda
- 1 coffeespoonful of cinnamon
- the juice and the zest of half a lemon
- apricot jam (with xylitol)
Mix all the ingredients but the jam, and pour the mixture into silicone muffin cups. (Our favourite is the heart-shaped cup. :P) Put it into the oven and bake on medium heat for about 15-20 minutes, until they get a nice colour but are still squishy soft. Dunk them into plenty of apricot jam when eating!! 🙂
Food Baby 