These glutenfree & sugarfree muffins are tender and sweet like a newborn baby. The recipe is based on a classic muffin version published in the iconic cook-book “Sju sorters kakor“. Unlike their bombastic American counterparts, Swedish muffins are rather flat and small. They will not overwhelm you, as they are the epitomy of “lagom” – meaning, just enough.
For a batch of approx. 12 muffins, you will need:
60 g millet flakes
30 g almonds
40 g dissicated coconut
4 dates pitted and soaked in 50 ml water
100 ml blueberries
100 g oil, or butter – melted and cooled
2 free range eggs
1 tsp stevia
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract, or 1/4 tsp vanilla powder
- Preheat the oven at 200 °C ( 390°F ).
- Mix the blueberries with the teaspoon of stevia.
- Process the almonds first, and add the millet flakes and coconut until you have a fine powder. Mix in the salt, vanilla and baking powder.
- Separate the whites from the yolks and whip them into a firm foam.
- Cut the dates into fine pieces and place in a bowl together with the liquid. Mix well with the egg yolks.
- Add the millet, almond and coconut meal. Mix well and add the oil or butter.
- Incorporate the berries and carefully fold in the egg whites, by turning the mix from the bottom to the top and from the sides into the middle, so as not to destroy the precious air bubbles of the foam.
- Fill up paper, or greased tin forms at two thirds, and place on a tray in the oven.
- Bake for about 12 min, until golden brown.
Hint: if you like to make the muffins a bit lighter on the fat, you can substitute up to 50 ml of oil, or butter with the milk of your choice. The closer to the original recipe, the juicier the muffins, though.