Ingredients:
(Yield 6 muffins, each about 190 Cal)
Butter 138 gram (Can reduce to 50-60 gram), as I find this recipe has too much butter, for the next attempt I will reduce to 50-60 gram.
Pumpkin puree 146 gram
Baking soda 1 teaspoon
Baking powder 1/4 tsp
Ground pepper 1 tsp
Psyllium Husk 1 tbsp
Almond ground 1 tbsp
Coconut flour 2 tbsp
Unsweetened desiccated coconut 2 tbsp
2 Eggs
Method:
Mix all the above ingredients and baked at preheated 190 C oven for 30 minutes.
Note: By sharing our experiences in baking, we could improve further the recipe. Hence I would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
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