Chocolate Raspberry Muffins

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Line the recesses of a muffin tray (12 pieces) with 1-2 paper cups each. Sort the raspberries. Roughly grate the chocolate. Cream fat with the whisk of the hand mixer. Add fruit sugar and sweetener and stir in.

2. 2

   Separate the eggs. Add egg yolks one after the other and stir in. Mix flour, baking powder, nuts and chocolate and add alternately with the milk and stir in. Whisk the egg whites and salt with the whisks of the hand mixer until stiff. Fold into the dough in portions. Then carefully fold raspberries into the dough. Spread the dough evenly with a tablespoon into the covered bowls. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove the muffins from the oven, place them on a grid, let them cool down and lift them out of the trays.

3. 3

   Fold into the dough in portions. Then carefully fold raspberries into the dough. Spread the dough evenly with a tablespoon into the covered bowls. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove the muffins from the oven, place them on a grid, let them cool down and lift them out of the trays. Sprinkle with 1 teaspoon of fructose and serve decorated as desired with raspberries and lemon balm

Nutrition Facts

KCAL
250 kcal

CARBS
13 g

FATS
20 g

PROTEINS
6 g