CHEAT ON BORING DESSERTS WITH QUESTIFIED BLUEBERRY MUFFIN BISCUITS. Look. Does it actually matter whether or not you’re a muffin or a biscuit? Nope. Not once you’re the last word Thanksgiving cheat code! Crumble up some Quest Bake Store Blueberry Muffins, combine with almond flour and some easy elements, and growth—biscuits which can be equal elements flaky, buttery, and bursting with festive vacation spirit. Let’s have a good time this recipe for what it’s: a tasty deal with that’s right here to crush your protein targets, one chew at a time.
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NUTRITIONAL INFO
BLUEBERRY MUFFIN BISCUITS
Yields: 16 servings | Serving Measurement: 1/2 biscuit
Energy: 180 | Protein: 6g | Fats: 16g | Web Carb: 2g
Complete Carb: 6g | Sugar: 1g
Components
BLUEBERRY MUFFIN BISCUITS
- 2 Quest Blueberry Muffins
- 2 ½ cups almond flour
- 2 tbsp zero calorie sweetener
- 1 ½ tsp baking powder
- ¼ tsp salt
- 6 tbsp chilly butter, cubed
- 2 eggs, overwhelmed
- ¼ cup frozen blueberries
Methodology
- Preheat the oven to 350 F and put together a baking sheet with parchment paper.
- In a big mixing bowl, use your fingers to interrupt the muffins into small items.
- Add the almond flour, sweetener, baking powder and salt and mix.
- Use a pastry cutter to chop within the butter.
- Stir within the overwhelmed eggs and use a rubber spatula to mix till you’ve got a thick dough.
- Fastidiously fold within the blueberries. Press the dough right into a rectangle about 1 ½ inches in thickness.
- Lower the rectangle into 8 items.
- Separate the biscuits about 2 inches aside and bake them for 15-17 minutes. Serve heat.
