Apricot cupcakes
Flavourful breakfast cupcakes with apricots and nuts.
Ingredients
7 tbsp finely ground almonds
3 tbsp Coconut flour
2 tsp baking powder
90 g Sukrin Plus (or Finesse baking sugar if preferred)
50 g of soft butter
2 eggs (room temperature)
100 ml Greek yoghurt (room temperature)
1 tsp vanilla powder
5 stevia drops
A handful of chopped almonds
A handful of chopped hazelnuts
A handful of chopped dried apricots
Instructions
Whisk the butter until fluffy. Gradually add Sukrin Plus and then one egg at a time. Whisk in the Greek yoghurt, vanilla powder, and stevia drops.
In a separate bowl, combine the ground almonds, coconut flour, baking powder, chopped nuts, and apricots. Fold the dry mixture into the wet with a spatula. Do not stir more than necessary.
Divide the batter among the cupcake cases (this recipe makes about 5 large cases). Bake in the middle of the oven at 175 degrees for 25 minutes.
Nutrition facts
| Per 100 g | kcal | protein | carbohydrate | fat | fibre |
| 331 | 10 | 6 | 28 | 6 |
Healthy and tasty made easy
Funksjonell Mat AS
Storgata 10
N-2000 Lillestrøm
Norway
post@funksjonellmat.no