Chocolate Peanut Muffins

Name: Chocolate Peanut Muffins
Cook time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 60 g unsalted peanut kernels; 125 g butter/margarine; 90 g + 5 g diabetic sweetness; 2 eggs , 250 g flour (Gr. M); 1/2 package Baking Powder; 6 TABLESPOONS Milk; 1 heaped teaspoonful of cocoa; 12 (approx. 5 cm Ø) or 36 paper baking cups

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 12

60 g unsalted peanut kernels
125 g butter/margarine
90 g + 5 g diabetic sweetness
2 eggs , 250 g flour (Gr. M)
1/2 package Baking Powder
6 TABLESPOONS Milk
1 heaped teaspoonful of cocoa
12 (approx. 5 cm Ø) or 36 paper baking cups

Directions

1
Place 1 mould in each of the recesses of a muffin tray (for 12 pieces). Or put 3 tins into each other, place them on the baking tray
2
Chop half the nuts. Cream fat and 90 g sweetness. Stir in eggs one by one. Mix flour and baking powder and stir in alternately with 5 tablespoons of milk. Halve the dough. Stir chopped nuts into one half, cocoa and 1 tbsp. milk into the other half
3
First spread the light dough, then the dark dough into the paper baking trays. Sprinkle with the remaining nuts. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 20 minutes. Sprinkle with 5 g sweetness