- 18 dkg kate’s low carb muffin & cake base mix
- 16 dkg of plain yogurt
- 48 g of oil
- 2 eggs
- 14 g ‘four times stronger’ sweetener
- Seeds of a vanilla bean
Mix the yogurt, eggs, oil in a blender, then add the sweetener, vanilla and flour. Pour the muffin batter into the cups, let some fruits sink in each of them (e.g. raspberries, strawberries, blueberries, chopped peaches). Let them sit for 10 minutes and bake them at 180 degrees for 30-40 minutes.