Strawberry muffins (diabetics)

Name: Strawberry muffins (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 275 g cleaned strawberries; 250 g Flour; 1/2 package Baking Powder; 1 pinch Salt; 108 g Diabetic sweetness; 2 Eggs (size M); 100 ml Oil; 150 g Whole milk yoghurt; 150 g Whipped cream; 100 g Strawberry Fruit Spread; 7-10 Tbsp some diabetic sweetness; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

275 g cleaned strawberries
250 g Flour
1/2 package Baking Powder
1 pinch Salt
108 g Diabetic sweetness
2 Eggs (size M)
100 ml Oil
150 g Whole milk yoghurt
150 g Whipped cream
100 g Strawberry Fruit Spread
7-10 Tbsp some diabetic sweetness
7-10 Tbsp Grease

Directions

1
Wash the strawberries, dice 225 g. Mix flour, baking powder, salt and diabetic sweetener in a large mixing bowl. Whisk the eggs, oil and yoghurt and stir into the flour mixture with a spoon until everything is just mixed. Carefully fold the strawberry cubes into the dough. Grease a muffin tin (12 troughs). Fill in the dough. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes until golden brown. Cool down on a cake rack for about 5 minutes. Remove from the tin and let cool off. Whip cream until stiff. Halve 50 g strawberries. Cut the muffins in half horizontally. Spread the muffin bases with strawberry fruit spread. Add a dash of cream and place the muffin tops on top. Decorate some muffins with cream and strawberry halves. Sprinkle with diabetic sweetness if necessary
2
30 minutes waiting time / 2 1/2 BE
3
You're not diabetic?
4
For the muffin dough use 125 g sugar instead of diabetic sweetness. Sweeten the cream additionally with 1 sachet vanilla sugar. Use the same amount of strawberry yoghurt instead of whole milk