John Myers
Ingredients for 1 servings:
- 1 egg(s)
- 24 g desiccated coconut
- 42 g cranberries, dried and sugared
- 50.3 g almond(s)
- 36 g cashew nuts
- 66 g date(s), dried
- 45 g apricot(s), dried
- 1 tbsp honey
- 95 ml whole milk (3.5%)
- 31 g sunflower seeds
- 39 g walnuts
- 25 ml apple spritzer
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
for 24 muffins
Preheat oven to 180°C. Meanwhile, finely grind the almonds and sunflower seeds. Chop the dates, apricots, and cranberries in a blender. Blend the egg, desiccated coconut, honey, and milk on medium speed. Chop the cashews and walnuts and stir in. Add the finely ground almonds and sunflower seeds. Mix with a wooden spoon. Add 25 ml of apple spritzer and mix again. Pour the batter into a prepared mini muffin tin (for a total of 24 muffins). Bake in the hot oven for 15-20 minutes, until the tops are slightly crispy. Remove the mini muffins from the tin and let them cool completely to allow the batter to “harden.” Nutritional values per muffin: Protein: 1.91 g Carbohydrates: 6.39 g (of which fiber: 1.08 g | Sugars: 4.4 g) Fat: 4.45 g (of which saturated fat: 1.17 g | unsaturated fat: 2.5 g) Cholesterol: 9.87 mg Sodium: 3.94 mg Potassium: 33.98 mg Storage tip: Best stored in a cookie tin or an airtight (plastic) container. The muffins will keep for several weeks.
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