Hazelnut-Brown Butter Muffins with Raspberries - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/2 cup plus 2 tablespoons unsalted butter, browned
- 1/4 cup plus 2 tablespoons packed light brown sugar
- 1/4 cup granulated cane sugar
- 3 large eggs
- 2/3 cup all-purpose flour
- 1 cup ground hazelnuts
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup raspberries
- 4-5 hazelnuts, lightly cracked as garnish
Instructions
- Preheat the oven to 350 °F and line a 6-cup muffin pan.
- Place the butter in a small saucepan over medium heat and cook until the aroma is nutty and the milk solids start to turn brown on the bottom of the pan, about 5 minutes. With a spatula, transfer the browned butter into a large mixing bowl. Add the brown and white sugars, eggs and vanilla to the bowl and mix until combined.
- Whisk together the flour, ground hazelnuts, baking powder and salt. Pour the dry ingredients into the browned butter mixture and mix until fully incorporated. Gently fold in the raspberries.
- Spoon the muffin batter into the paper cups. Scatter the tops with a few of the cracked hazelnuts, while gently pressing them securely into place. Bake for 15-18 minutes, until a cake tester inserted in the center comes out clean. Let the muffins cool briefly in the pan, and then place them on a wire rack to cool.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
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