Apple and almond muffins (diabetic)
- 70 g Butter
- 210 g flour
- 1 leveled TL baking powder
- 120 g diabetic sweetness
- 125 g whipped cream
- 2 eggs (size M)
- 150 g peeled and cleaned apples (e.g. B. Elstar)
- 50 g Almond flakes
- 24 Paper baking cases
50 minutes
easy
- 1 .
- Melt the butter and let it cool down a little. Mix the flour and baking powder, sift into a bowl. Add diabetic sweetener, whipped cream, eggs and 3 tablespoons butter one after the other. Beat everything with the whisk of the hand mixer for about 30 seconds. Set the dough aside. Cut the apples into 1 cm cubes and fold them into the batter. Put 2 baking tins into each other. Place the molds on a baking sheet and distribute the batter evenly on top. Sprinkle with flaked almonds and drizzle with the remaining liquid butter. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 20-25 minutes. Let muffins cool on a wire rack. Whipped cream or sour cream flavored with liquid sweetener tastes good with it
- 2.
- Wait 1 hour. / 2 BE
- 3.
- Not a diabetic? Replace the diabetic sweetness in the muffin batter with 150 g of sugar
- 4.
- Easy to freeze
1 piece approx.:
- 210 kcal
- 880 kJ
- 4 g protein
- 12 g fat
- 25 g carbohydrates
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