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Recipe by
Gluten-free muffins with pistachio cream, ideal for a healthy and delicious breakfast. Perfect to pair with blueberry juice.
Step 1 of 4: Combine all the ingredients in a bowl.
Step 2 of 4: Mix well with a whisk.
Step 3 of 4: Decorate with pistachio cream and sugar sprinkles.
Step 4 of 4: Bake in a fan oven at 175 degrees for 15 minutes.
| Average values | Per serving75 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 874 kJ209 kcal | 1,170 kJ280 kcal |
| Fat | 10.49 g | 14.05 g |
| of which saturated fatty acids | 1.39 g | 1.86 g |
| Carbohydrates | 21.68 g | 29.04 g |
| of which sugars | 5.11 g | 6.84 g |
| Fibre | 1.94 g | 2.6 g |
| Protein | 7.16 g | 9.59 g |
| Salt | 0.16 g | 0.22 g |
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs, Soy, and Tree nuts
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
