- Macros -
Makes 9 small muffins - each contains:
161 Calories / 2g Carbs / 7g Protein / 14g Fat / 1g Fibre
As with all UK foods, the carbs listed above are already net carbs. Do not subtract the fibre.
- Storage -
Fridge 3-4 days
Freezer 3-6 months
120g Soured Cream
3 Large Eggs
80g Ground Almonds
10g Coconut Flour
1 tsp Baking Powder
Seasoning (salt, pepper, herbs & Kashmiri chilli)
2 Sausages (97% pork or Ketoroma), cooked & sliced into discs
Preheat the oven to 190°C.
Melt the butter and add to a mixing bowl along with the soured cream. Give it a quick mix, then add the eggs. Mix again.
Now add the ground almonds, coconut flour, baking powder & seasoning and mix.
Add around 20g of the mixture to each silicone cupcake case.
Add a slice of the sausage in the centre of each case and then divide the rest of the mix between the cases so that the sausage is covered.
Bake for 10-15 minutes until golden & firm.
- Keep these vegetarian by simply swapping the sausages for another filling of choice, such as little blocks of cheddar.
- For nut free, replace the ground almonds for milled seeds. We'd recommend a combination of milled sunflower seeds and linseed (flax).