Ingredients
Scale
- For the Orange Paleo Muffins:
- 2 free range Eggs
- 40 gr Erythritol
- 70 gr Sweet Potato Starch
- 30 gr Tigernut Flour
- 50 gr Cassava Flour
- 80 gr freshly squeezed Orange Juice
- 1/4 tsp Cinnamon
- 1 tsp Vanilla Extract
- Stevia (to taste)
- 1/2 tsp Baking Soda
- 1/2 tsp Cream of Tartar
- To Garnish: (optional)
- 1 tsp dried Cranberries
- 1 tsp Acai Powder
- 1 tbsp Fig Jam
Instructions
- reheat the oven to 350 F
- Beat the eggs with the erythritol until foamy. Sift in the sweet potato starch and mix well.
- Add the tigernut flour to the batter, mix well and add the orange juice. Lastly add in the cassava flour and mix until you have a very smooth batter.
- When you’ve mixed in cinnamon, vanilla and stevia, add in the baking soda and cream of tartar and fold them gently into the batter.
- Pour your paleo muffin batter in a silicon muffin mold, top each one with a dried cranberry and bake them for about 15 minutes.
- Cuisine: Italian