Raspberry buttermilk muffins (diabetics)

Name: Raspberry buttermilk muffins (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 7-10 Tbsp ingredients; 7-10 Tbsp For 12 pieces; 7-10 Tbsp :; 1 Vanilla pod; 1 egg (size M); 90 g + 6 g diabetic sweetness; 1 pinch Salt; 7-8 (75 ml) Oil; 300 ml Buttermilk; 275 g (25 g) + 2 tablespoons flour; 2 heaped Tsp baking powder; 1/2 TEASPOON Baking soda; 150 g frozen raspberries; 24 (5 cm Ø) Paper baking cups

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

7-10 Tbsp ingredients
7-10 Tbsp For 12 pieces
7-10 Tbsp :
1 Vanilla pod
1 egg (size M)
90 g + 6 g diabetic sweetness
1 pinch Salt
7-8 (75 ml) Oil
300 ml Buttermilk
275 g (25 g) + 2 tablespoons flour
2 heaped Tsp baking powder
1/2 TEASPOON Baking soda
150 g frozen raspberries
24 (5 cm Ø) Paper baking cups

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Cream vanilla pulp, egg, 90 g diabetic sweetener and salt. Add oil and buttermilk bit by bit while stirring. Mix 275 g flour, baking powder and baking soda, sieve if necessary and stir in briefly
2
Dust the unfrozen raspberries with 2 tablespoons of flour and fold into the dough. Place 2 paper baking cups inside each other and place them in the recesses of a muffin baking tray (for 12 pieces). Fill 3/4 of the dough into the paper baking cups. Bake in the pre-heated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let cool down for 5-10 minutes. Turn out the muffins and let them cool down completely. Dust with 6 g diabetic sweetness and serve