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Name: Fresh berry and sour cream muffins
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 1/2 cup sour cream; 4 large eggs; 1 tsp. vanilla extract; 3 cups almond flour; 1/2 cup erythritol; 2 tsp. baking powder; 1/2 tsp. cinnamon; 1/4 tsp. salt; 1 cup fresh cranberries, blueberries or strawberries; 1/2 cup chopped pecans (optional)

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INGREDIENTS

1/2 cup sour cream
4 large eggs
1 tsp. vanilla extract
3 cups almond flour
1/2 cup erythritol
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup fresh cranberries, blueberries or strawberries
1/2 cup chopped pecans (optional)

Servings

INSTRUCTIONS

• Preheat oven to 325F and line a muffin tin with liners.

• Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.

• Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add ¼ to ½ cup water to thin it out (different brands of almond flour can vary.)

• By hand, stir in cranberries and chopped pecans. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to touch.

• Remove and let cool completely.

NOTES

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Nutrition

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Serving Size: 1 Serving (82g)
Recipe Makes: 12 Servings

Calories: 230
Calories from Fat: 173 (75%)

Amt Per Serving		% DV

	Total Fat 19.2g	26 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 4.3g
Cholesterol 144.3mg		44 %
Sodium 64.2mg		2 %
Potassium 259.4mg		7 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 3.7g
Protein 10.3g		15 %
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.

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Calories per serving: 230

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