Mugwort Muffin

Name: Mugwort Muffin
Yield: 256.3 g
Ingredients: Daily Nut Yellow new 20 g; Red Bean Purée 31 g; Cooked Egg 51 g; Leavening Agent (Baking Powder) 1.3 g; Rice Flour Brown Rice Powder (Baking Rice Flour) 5 g; Almond Flour 11.6 g; Peanut Butter Powder 9.3 g; Chicory Extract (Inulin) 3.2 g; Youngranew Protein Fit Shake Mugwort 56.7 g; Teavine Zero Sugar 24 g; Maeil Soy Milk Unsweetened 43.2 g

566 kcal

#low sugar #low calorie

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Ingredients

Main ingredients

Daily Nut Yellow new 20 g
Red Bean Purée 31 g
Cooked Egg 51 g
Leavening Agent (Baking Powder) 1.3 g
Rice Flour Brown Rice Powder (Baking Rice Flour) 5 g
Almond Flour 11.6 g
Peanut Butter Powder 9.3 g
Chicory Extract (Inulin) 3.2 g
Youngranew Protein Fit Shake Mugwort 56.7 g

Seasonings/Sauce

Teavine Zero Sugar 24 g
Maeil Soy Milk Unsweetened 43.2 g

Nutrition summary

Carbohydrates 52.49 g 36%

Protein 44.64 g 30%

Fat 22.44 g 34%

Serving size 256.3g

Cooking steps

1

Wash the mugwort thoroughly and drain any excess water.
2

Combine eggs and sugar in a bowl and mix well.
3

Add milk and cooking oil, then mix evenly.
4

Sift in flour, baking powder, and salt, and mix.
5

Chop the mugwort, add it to the batter, and quickly mix.
6

Pour the batter into muffin molds.
7

Bake in a preheated oven at 180°C (356°F) for 20 minutes.

Mugwort Muffin

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