Buttermilk and lemon muffins (diabetics)

Name: Buttermilk and lemon muffins (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 Vanilla pod; 1 egg (size M); 96 g Diabetic sweetness; 1 pinch Salt; 75 ml Oil; 300 ml Buttermilk with lemon flavor; 275 g Flour; 2 heaped Tsp baking powder; 1/2 TEASPOON Baking soda; 7-10 Tbsp possibly untreated lemon and lime; 7-10 Tbsp Fat and flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 Vanilla pod
1 egg (size M)
96 g Diabetic sweetness
1 pinch Salt
75 ml Oil
300 ml Buttermilk with lemon flavor
275 g Flour
2 heaped Tsp baking powder
1/2 TEASPOON Baking soda
7-10 Tbsp possibly untreated lemon and lime
7-10 Tbsp Fat and flour

Directions

1
Cut the vanilla pod open lengthwise and scrape out the pulp with the back of a knife. Mix vanilla pulp, egg, 90 g diabetic sweetener and salt with the whisk of the hand mixer until creamy. Add oil and buttermilk while stirring. Mix 275 g flour, baking powder and baking soda, add to the buttermilk mixture and stir in briefly. Grease mini cake tray (12 trays of 80 ml) or muffin tray (12 trays of 100 ml). Dust with flour and fill in 3/4 of the dough.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let the cakes rest in the moulds for 10 minutes. Then turn out of the ramekins and let them cool down on a cake rack. Dust with 6 g diabetic sweetener. Decorate with lemon wedges, grated lemon peel and lime peel if desired
3
You're not diabetic? Prepare the muffin dough with 150 g sugar and dust the pastry with 1-2 tbsp. icing sugar