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Sugar-free Brown Butter Breakfast Cakes
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- Ingredients
- 1 cup unsalted butter
- ½ tsp Baking powder
- ½ tsp salt
- 1 cup coconut sugar
- 1 ¼ cups all-purpose flour
- 3 eggs
- 1 tsp vanilla extract
- ½ cup milk
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Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Heat the butter in a pan over a low heat until bubbling. Whisk until starting to brown, then remove from the heat and whisk for about 30 seconds. Set aside to cool slightly.
3.
Put the sugar in a mixing bowl and add the browned butter. Beat well, then add the eggs one at a time and beat until just incorporated.
4.
Add the dry ingredients in 3 parts, alternating with the vanilla and milk. Mix until smooth.
5.
Pour the mix into the tins. Bake for 20-25 minutes, until a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tins for a few mintues, then place on a wire rack to cool completely.
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