Chocolate Raspberry Muffins

Name: Chocolate Raspberry Muffins
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 80 g Dark chocolate (for diabetics); 4 Eggs (Gr. M); 75 g soft butter/margarine; 50 g + 1 teaspoon diabetic sweetness; 200 g ground hazelnuts; 30 g Flour; 2 coated Tsp Baking Powder; 3 TABLESPOONS Milk; 7-10 Tbsp Salt; 250 g frozen raspberries; 12-24 Paper baking cups

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

80 g Dark chocolate (for diabetics)
4 Eggs (Gr. M)
75 g soft butter/margarine
50 g + 1 teaspoon diabetic sweetness
200 g ground hazelnuts
30 g Flour
2 coated Tsp Baking Powder
3 TABLESPOONS Milk
7-10 Tbsp Salt
250 g frozen raspberries
12-24 Paper baking cups

Directions

1
Line the recesses of a muffin tray (12 pieces) with 1-2 paper cups each. Grate the chocolate. Separate the eggs. Cream fat and 50 g sweetness. Stir in egg yolks one after the other. Mix nuts, flour, baking powder and chocolate. Stir everything with the milk into the dough
2
Beat the egg white and 1 pinch of salt until stiff. Carefully fold into the dough. Fold in 200 g frozen raspberries. Spread the dough into the paper baking cups
3
Bake the muffins in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 20-25 minutes. Let them cool down. Defrost remaining raspberries on kitchen paper. Decorate muffins with 1 tsp. sweetness and berries