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)
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.