Apple and hazelnut muffins

Name: Apple and hazelnut muffins
Cook time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 300 g + 100 g peeled and cored apples; 60 g soft butter/margarine; 60 g Diabetic sweetness; 2 Eggs (Gr. M); 150 g Flour; 1 Slightly more Tsp baking powder; 20 g ground hazelnuts; 75 g + 75 g Dickmilch; 1 TEASPOON Lemon juice; 2 TABLESPOONS Hazelnut flakes; 10 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 10

300 g + 100 g peeled and cored apples
60 g soft butter/margarine
60 g Diabetic sweetness
2 Eggs (Gr. M)
150 g Flour
1 Slightly more Tsp baking powder
20 g ground hazelnuts
75 g + 75 g Dickmilch
1 TEASPOON Lemon juice
2 TABLESPOONS Hazelnut flakes
10 (approx. 5 cm Ø) Paper baking cups

Directions

1
Place 1 paper cups in each of the 10 wells of a muffin tray. Dice 300 g apples. Mix fat and sweetness until creamy. Stir in eggs one by one. Mix flour, baking powder and ground nuts. Alternately stir in 75 g soured milk. Fold in diced apples. Fill in dough
2
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes. Cooling down
3
Cut 100 g apples into slices and sprinkle with lemon. decorate muffins with 75 g soured milk, apple slices and nut flakes