Apple and almond muffins (diabetic)

For 12 pieces
  • 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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