Of which 0.9 g sugars and 1.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Fiber (oats)
Allergens egg
Carrot and flaxseed muffins
Fluffy, full of fiber, great to take with you.
Ingredients
- 110 g (4 oz) finely grated carrot
- 120 g (4 oz) gluten-free oat flour
- 112 g (4 oz) golden flaxseed meal
- 60 g (2 oz) sweet cassava starch (polvilho doce)
- 1 tsp salt (6 g)
- 1 tbsp baking powder (12 g)
- 3 eggs (150 g / 5½ oz)
- 120 ml (½ cup) water
- 3 tbsp olive oil (30 g / 1 oz)
Method
- Preheat the oven to 180 °C (350 °F) and grease 12 muffin cups.
- Mix the flours, polvilho, salt and baking powder in a bowl.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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