Apple and almond muffins (diabetics)

Name: Apple and almond muffins (diabetics)
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 70 g Butter; 210 g Flour; 1 coated Tsp Baking Powder; 120 g Diabetic sweetness; 125 g Whipped cream; 2 Eggs (size M); 150 g peeled and cleaned apples (e.g. Elstar); 50 g flaked almonds; 24 Paper baking cups

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

70 g Butter
210 g Flour
1 coated Tsp Baking Powder
120 g Diabetic sweetness
125 g Whipped cream
2 Eggs (size M)
150 g peeled and cleaned apples (e.g. Elstar)
50 g flaked almonds
24 Paper baking cups

Directions

1
Melt the butter and let it cool down a little. Mix flour and baking powder, sieve into a bowl. Add diabetic sweetener, whipped cream, eggs and 3 tablespoons of butter one after the other. Whip everything with the whisk of the hand mixer for about 30 seconds. Set the dough aside. Cut apples into cubes of about 1 cm and fold into the dough. Place 2 baking cups into each other. Place the baking cups on a baking tray and spread the dough evenly. Sprinkle with almond flakes and sprinkle with remaining liquid butter. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let the muffins cool down on a cake rack. Serve with whipped cream or sour cream flavoured with liquid sweetener
2
1 hour waiting time / 2 BE
3
Not diabetic? Replace the diabetic sweetness in the muffin batter with 150 g sugar
4
Easy to freeze