Raspberry Muffin

byKatalin Keddie
February 4, 2020

Ingredients for 16 muffins:

260g almond flour
1 pack vanilla pudding
Pinch of salt
Vanilla aroma
Stevia
1 pack baking powder
2 eggs
300ml milk
250g frozen raspberries
50 ml cooking oil or melted butter

Preparation:

Preheat the oven to 180 degrees Celcius.

I used silicone molds so it does not stick.

Beat the eggs and add all the rest of the ingredients except the raspberries then add the milk slowly.

Then add the frozen raspberries and mix the pastry.

Put it in the silicone mold with a spoon.

Bake in the oven for 20 minutes.

Wait for it to cool down before eating.

Katalin Keddie

I'm Katalin Keddie. 45 years old. Six years ago, I switched to a whole new lifestyle. I was vegan and vegetarian when my migraines started. The doctor advised me to change my lifestyle which was a very difficult decision for me. My migraine was joined by my bilateral tinnitus and early menopause. I felt very bad, physically weak and had daily headaches and strong seizures. My nausea made me face a new lifestyle and start eating meat. I tried the Paleo lifestyle first and then came the keto. Currently I eat what I consider a natural food diet using ideas from Paleo, Keto, Low Carb, High Protein and with intermittent fasting. Through my recipes I want to inspire more people to dare to switch and to show that they don't have to worry about eating very good and tasty meals. However, beyond my recipes, I also share stories from my life with my blog, give you egg fasting ideas, make weekly dinner ideas, and always report on my weight loss. It became my slogan that this is a not a diet but a lifestyle. This is how we look at it because it changed our lives.