Juicy apple muffins

Name: Juicy apple muffins
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 TABLESPOON (20 g) Raisins; 300 g peeled and cored apples; 2 TABLESPOONS Lemon juice; 75 g soft butter/margarine; 1 pinch Salt; 30 g + 6 g diabetic sweetness; 1 egg , 6 tablespoons milk (size M); 175 g dark wheat flour (type 1050); 1 coated Tsp Baking Powder; 7-10 Tbsp lemon peel and; 7-10 Tbsp Melissa; 16-24 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 TABLESPOON (20 g) Raisins
300 g peeled and cored apples
2 TABLESPOONS Lemon juice
75 g soft butter/margarine
1 pinch Salt
30 g + 6 g diabetic sweetness
1 egg , 6 tablespoons milk (size M)
175 g dark wheat flour (type 1050)
1 coated Tsp Baking Powder
7-10 Tbsp lemon peel and
7-10 Tbsp Melissa
16-24 (approx. 5 cm Ø) Paper baking cups

Directions

1
Wash the raisins and pat them dry. Dice apples finely and sprinkle with lemon juice immediately. Cream fat, salt and 30 g diabetic sweetener. Stir in egg, milk and 2 tbsp. water. Mix flour and baking powder, sieve over it and stir in. Fold in apples and raisins
2
Place 2-3 paper cups into each other. Fill 3/4 of the dough into each form. Bake in a hot oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes until golden brown. Cooling down
3
Dust the apple muffins with 6 g diabetic sweetener. Decorate with lemon peel and lemon balm if desired
4
Healthy and tasty
5
For dark wheat flour (e.g. type 1050), the outer layers of the grain kernel are also ground. Due to its higher fibre content it is particularly recommended. Its nutty aroma also tastes great in pancakes and wafers or mixed with "white" flour (type 405)