This recipe was just created on the spot. I had to use egg whites that I bought to make a keto bread recipe, which turned out a bit disappointing. So I then made a pavlova cake and these muffins with the rest of the egg whites. So if you have left over egg whites this is a good recipe to use them. It then has grated parsnips and diced pears in it and they taste delish!!
PREPARATION & COOKING TIME: 40mins
INGREDIENTS FOR 9 MUFFINS:
1 large pear, diced
1 parsnip, peeled and grated
3 egg whites, whipped
50gr xylitol
40gr tapioca flour
40gr coconut flour
100gr almond flour
2 tspn baking powder
2 eggs, beaten
1 teaspoon xanthan gum
- preheat oven at 190C / 350F
- mix together the almond flour, tapioca and coconut flour, xylitol, baking powder and xanthan gum
- in another bowl mix together the grated parsnips and egg, add the flour mix
- gently fold in the whisked egg whites and then add the pears
- line with muffin papers a muffin tray
- I personally weigh the mixture at 80gr per muffin, but you can just spoon the mixture between the 9 muffin cases
- place in oven and cook for 25-27 minutes or until a wooden skewer comes out clean from the middle of the muffin
- leave to cool on a wire
- enjoy it!!
| NUTRITIONAL VALUE PER MUFFIN | |
| energy kcal | 123.1 |
| fat | 7.3 |
| of which saturated | 1.0 |
| carbohydrates | 9.0 |
| of which sugars | 3.9 |
| fibre | 3.5 |
| protein | 8.4 |
| salt | 0.1 |