Try this Almond Bread Breakfast Muffin with Pine Nuts recipe, or contribute your own.
Suggest a better descriptionPre-heat oven to 350 F.
Separate egg yolks and whites. Beat whites until very stiff and set aside. In another bowl beat eggs until creamy and fluffy, then add honey, salt, almond meal, nutmeg and blend well. Add pine nuts and fold egg whites into bread mixture until perfectly smooth and blended. Fill into muffin pan and bake for 20 minutes.
This is perfect for breakfast or instead of the "dinner rolls"; we also love it as a snack with tea.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 198 | ||
Calories from Fat: 129 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 562.6mg | 19 % | |
Potassium 184.5mg | 5 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.2g | ||
Protein 16.1g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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