Apple and hazelnut muffins

For 10 pieces
  • 300 g + 100 g peeled and pitted apples
  • 60 g soft butter / margarine
  • 60 g Diabetic sweetness
  • 2 eggs ( Size M)
  • 150 g flour
  • 1 slightly heaped TL baking powder
  • 20 g ground hazelnuts
  • 75 g + 75 g thick milk
  • 1 TL Lemon juice
  • 2 EL Hazelnut flakes
  • 10 (approx. 5 cm Ø) Paper baking cases
20 minutes
easy
1.
Place 1 paper case in 10 hollows of a muffin tin. Dice 300 g apples. Stir the fat and sweetness creamy. Stir in eggs one by one. Mix the flour, baking powder and ground nuts. Stir in alternately with 75 g of sour milk. Fold in the apple cubes. Pour in the dough
2.
Bake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 20 minutes. Allow to cool
3.
Cut 100 g apples into wedges and drizzle with lemon. Decorate the muffins with 75 g of sour milk, apple wedges and nut flakes
1 piece approx:
  • 190 kcal
  • 790 kJ
  • 4 g protein
  • 9 g fat
  • 22 g carbohydrates

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