ingredients for 12 muffins |
|
| 120 g | NO SUGAR SUGAR Erythritol+Stevia |
| 200 g | blueberries |
| 2 | eggs |
| 200 g | flour |
| 125 g | low-fat curd |
| 150 g | butter, lightly melted |
| 100 ml | milk |
| 50 g | chocolate sprinkles |
| 2 tablespoons | cocoa powder |
| 1 teaspoon | baking powder |
| crumbles: | |
| 75 g | flour |
| 50 g | butter |
| 50 g | NO SUGAR SUGAR Erythritol+Stevia |
| 1 teaspoon | baking powder |
how it's done:
Wash and dry off blueberries. Preheat the oven to 180°C circulating air.
Cream together butter, eggs and NO SUGAR SUGAR with a hand mixer. Add the curd and mix until the batter is smooth. Mix flour and baking powder and add together with the chocolate sprinkles and the milk. Carefully fold in the blueberries. Mix the ingredients for the crumbles and knead until a crumbly batter forms. Fill the muffin tins with the muffin batter and sprinkle the crumble batter on top. Bake in the oven for about 25 minutes.