These delicious red currant muffins are perfect for the summer months! The fluffy, sweet sponge dough and tart currants complement each other perfectly for a healthy and sugar free muffin.
ice cream scoop (2,4 in/ 6cm diameter) or two spoons
Zutaten
150gred currants(1 cup)
50glow calorie butter substitute⅓ cup
100gerythritol½ cup (if you don't have any calorie free sweetener, regular sugar will work as well)
2eggs
70g3.8% fat yogurt¼ cup
40gunsweetened applesauce2 tbsp
½teaspoonvanilla extract
1pinch ofsalt
150gwhole wheat flour1¼ cup
7gbaking powder1 tsp
Anleitungen
Preheat the oven to 180°C / 350°F convection (200°C / 400°F top/bottom heat). Remove the stems from the currants and rinse thoroughly.
Mix the butter and sugar in a mixing bowl until it becomes a creamy mixture. Add the eggs and beat for a few minutes with a hand mixer (or in a kitchen machine) until it becomes white creamy. Add the yogurt, applesauce, vanilla extract and salt and mix briefly. Then sieve in the flour and baking powder and mix briefly with the hand mixer until everything is combined. Carefully fold in the currants with a spatula.
Place the paper cups on the muffin tray and divide the batter evenly between the cups using a large ice cream scoop (alternatively use two spoons).
Bake the muffins in the oven for 20 to 25 minutes, until golden brown on top and no batter sticks to the toothpick if tested. Then cool thoroughly on a cooling rack before serving or wrapping airtight for storage.