12 Serves
55 Mins
Preheat your oven to 175°C and line a muffin tray with liners.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
78 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
54 mg / 1,250 mgPotassium
145 mg / 4,700 mgSodium
245 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
In a mixing bowl, whisk together the flour, almond flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
Beat in the eggs one at a time, then gently fold in the dry ingredients and chopped apricots.
Divide the batter into the muffin liners and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
9
g47
g11
g
