Fruity muffins (diabetics)

Name: Fruity muffins (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 1 glass (340 g) Diabetic fruits (e.g. plums); 60 g Butter; 1 egg (size M); 250 g Whole milk yoghurt; 60 ml Milk; 270 g Flour; 100 g Diabetic sweetness; 7-10 Tbsp pulp of 1/2 vanilla pod; 1 pinch Salt; 1 TABLESPOON Baking Powder; 1/2 TEASPOON Baking soda; 7-10 Tbsp crushed pistachios; 7-10 Tbsp Paper baking cups

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

1 glass (340 g) Diabetic fruits (e.g. plums)
60 g Butter
1 egg (size M)
250 g Whole milk yoghurt
60 ml Milk
270 g Flour
100 g Diabetic sweetness
7-10 Tbsp pulp of 1/2 vanilla pod
1 pinch Salt
1 TABLESPOON Baking Powder
1/2 TEASPOON Baking soda
7-10 Tbsp crushed pistachios
7-10 Tbsp Paper baking cups

Directions

1
Drain the fruit well, collecting the liquid. Cut the fruits into small pieces if necessary. Melt butter. Mix with egg, yoghurt and milk. Mix 250 g flour, 50 g diabetic sweetener, vanilla pulp, salt, baking powder and baking soda. Add to the yoghurt fat mass by the spoonful, stir to a smooth dough. Turn the fruits lightly in the remaining flour. Fold 2/3 of the fruits into the dough. Line a muffin tray (with 12 troughs) with paper baking cups. Fill in the dough. Spread the rest of the fruit on top and press down gently. Bake in the preheated oven at 200 ° C (fan oven: 175 °C) for 15-20 minutes. Let cool on a cake rack. Stir the rest of the diabetic sweetener, except for a little dusting, with a little liquid until smooth. Spread the muffins with it. Sprinkle with pistachios as desired
2
You can exchange these ingredients:
3
Instead of using diabetic sweetness, prepare dough with 50 g sugar, replace diabetic fruit with rum potted fruit. Prepare icing with icing sugar