Fruity muffins

Ingredients:

• 18 dkg kate’s low carb muffin & cake base mix
• 16 dkg of plain yogurt
• 48 g of oil
• 2 eggs
• 14 g ‘four times stronger’ sweetener
• seeds of a vanilla bean

Preparation:

• Mix the yogurt, eggs, oil in a blender, then add the sweetener, vanilla and flour.
• Pour the muffin batter into the cups, let some fruits sink in each of them (e.g. raspberries, strawberries, blueberries, chopped peaches).
• Let them sit for 10 minutes and bake them at 180 degrees for 30-40 minutes.

Enjoy!

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