Marble muffins with peanuts

Name: Marble muffins with peanuts
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 125 g soft butter or margarine; 90 g Diabetic sweetness; 1 pinch Salt; 2 Eggs (size M); 240 g Flour; 2 TEASPOONS Baking Powder; 6-7 TABLESPOONS Milk; 100 g unsalted peanuts; 1-2 TEASPOONS Cocoa powder; 7-10 Tbsp grease for the mould or 12 paper cups

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

125 g soft butter or margarine
90 g Diabetic sweetness
1 pinch Salt
2 Eggs (size M)
240 g Flour
2 TEASPOONS Baking Powder
6-7 TABLESPOONS Milk
100 g unsalted peanuts
1-2 TEASPOONS Cocoa powder
7-10 Tbsp grease for the mould or 12 paper cups

Directions

1
Cream fat, 70 g diabetic sweetener and salt. Separate the eggs. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with 4-5 tablespoons of milk. Beat the egg whites until stiff and fold into the dough. Chop 2 tablespoons of peanuts roughly. Stir 2 tablespoons of milk, cocoa and 10 g diabetic sweetener into one half of the dough. Fold the chopped peanuts into the other half. Grease a muffin tray with 12 troughs or line it with paper cups. First spread the light pastry in it, then spread the dark pastry on top. Use a wooden skewer to pull through spirally and sprinkle the remaining peanuts on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Sprinkle muffins with 10 g diabetic sweetener
2
You can exchange these ingredients:
3
Replace the diabetic sweetness for the dough with 110 g sugar and 1 sachet of vanillin sugar. For the dark dough, use 2 tablespoons of sugar instead of diabetic sweetness. Sprinkle muffins with icing sugar