Apple muffins with cranberry compote (diabetics)

For 12 pieces
  • 125 g butter or margarine
  • 1 Pinch Salt
  • 90 g diabetic sweetness
  • 2 Eggs (size M)
  • 250 g flour
  • 60 g chopped almonds
  • 1/2 packet Baking powder
  • 3 EL Milk
  • 3 (400 g) peeled and pitted apples
  • 50 g 'Apple-pineapple' fruit spread
  • 1 glass (212 ml) Wild cranberries
  • 40 ml Apple-fruit juice drink
  • 12 paper cuffs
50 minutes
light
1.
Fat, salt and diabetic sweetness with the whisk using the hand mixer until creamy. Stir in eggs one by one. Mix the flour, almonds and baking powder, alternately stir briefly into the mixture with the milk
2.
Place 1 paper sleeve in each of the 12 hollows of a muffin tin. Spread the batter evenly in it with a tablespoon. Quarter the apples. Cut into quarters on the curved side close together and place 1 quarter on each muffin. Bake in the preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 25-35 minutes
3.
Meanwhile, heat the fruit spread in a saucepan and rub through a sieve. Take the muffins out of the oven and let them cool a little on a wire rack. Brush the apple with the fruit spread. Mix the cranberries and the fruit juice drink together. Cranberries are enough with the muffins
4.
Wait 1 hour. / 2 1/2 BE
5.
Not a diabetic? Prepare the muffin batter with 100 g sugar. Use 'normal' apricot jam, cranberries and apple juice
6.
Freezing? Can be frozen very well
1 piece approx:
  • 250 kcal
  • 1050 kJ
  • 5 g protein
  • 13 g fat
  • 31 g carbohydrates

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