for 2 person

Muffins

200 g	white flour
1	carrot (approx. 140 g) finely grated
1 tsp	salt
3 tsp	baking powder
2 dl	coconut milk
2	egg
50 g	Karma Mandelmus weiss

Broccoli pesto

100 g	broccoli, cut into florets
	water, boiling
30 g	white almond cream
20 g	coconut oil
2 sprig	basil
2 pinch	salt

How it's done

Muffins

In a bowl, mix the flour with all the other ingredients up to and including the baking powder. Create a well in the centre. Combine the coconut milk, eggs and almond butter, pour into the well. Mix carefully to form a soft muffin batter. Transfer the mixture to the prepared muffin tin.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to stand for a short time, carefully remove from the tin and leave to cool slightly.

Broccoli pesto

Cook the broccoli in boiling water for approx. 2 mins., remove, dip briefly in ice-cold water, drain. In a blending cup, puree the broccoli with all the other ingredients up to and including the basil. Serve with the muffins.

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