Berry muffins

Name: Berry muffins
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 1 Egg (Gr. M); 120 g Diabetic sweetness; 75 ml Oil; 300 ml Kefir; 280 g + 20 g flour; 2 heaped Tsp baking powder; 200 g mixed cleaned berries (e.g. raspberries, bromine berries, blueberries and currants); 25 g red jam; 2 TABLESPOONS Whole milk yoghurt (firm); 7-10 Tbsp Melissa; 12 Paper baking cups (each approx. 5 cm Ø)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

1 Egg (Gr. M)
120 g Diabetic sweetness
75 ml Oil
300 ml Kefir
280 g + 20 g flour
2 heaped Tsp baking powder
200 g mixed cleaned berries (e.g. raspberries, bromine berries, blueberries and currants)
25 g red jam
2 TABLESPOONS Whole milk yoghurt (firm)
7-10 Tbsp Melissa
12 Paper baking cups (each approx. 5 cm Ø)

Directions

1
Place paper baking cups in the recesses of a muffin baking tray (12 troughs). Beat the egg and sweetness until frothy. Gradually stir in oil and kefir. Mix 280 g flour and baking powder and stir in
2
Wash the berries if necessary and dab dry. Dust 150 g berries with 20 g flour and fold into the dough. Spread the dough into the moulds. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes. Let them cool down
3
Mix 50 g berries and jam. Decorate each muffin with a blob of yoghurt, berries and lemon balm just before serving