Almond Coconut Muffins

My family loves these muffins and I love that they are lower in sugar.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

Step: 2

Combine flour, sugar, stevia, baking powder, and salt together in a bowl. Whisk sour cream, butter, and eggs together in a separate bowl; stir into flour mixture just until batter is moistened. Fold coconut and chocolate chips into batter. Fill the prepared muffin cups 2/3-full with batter and top with sliced almonds.

Step: 3

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack.

Per Serving: 318 calories; protein 5.2g; carbohydrates 36.6g; fat 18.5g; cholesterol 59.8mg; sodium 293.5mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.