Easter Muffins

Updated: May 11

The beautiful colour of these simple and tasty PKD muffins are coming from egg yolks. They make a perfect Easter breakfast with cooked smoked ham or a dessert with "Raspberrry Jellies".


These muffins are high in fat, moderate in protein and very low in carbohydrates. One muffin contains 3.3 g fat, 1.35 g protein and 0.3 g carbohydrates. This means that the fat to protein ratio is 2.4:1, so you can add an extra 9 g protein (30g lean ham slices) to the whole amount of muffins.

I used 1 tsp honey in the recipe, but it can also be made without. The lemon zest gives a nice fresh taste but it can be left out too.


Ingredients (serves 1-2)

  • 6 egg yolks

  • 1 tbsp lard

  • 1-2 tsp honey (5-10g)

  • 0.5 tsp baking soda

  • A small tsp organic, non-treated lemon zest (optional)

Method

Preheat the oven to 180 °C.

Mix all ingredients with a hand whisk until well mixed and homogenous.



Spoon into mini-muffin forms.

Fill the moulds only until half, as the muffins will rise a lot.

Bake for about 10 minutes.



Serve for breakfast with ham or with the Raspberry Jellies as an Easter dessert.