Chocolate muffins

Ingredients for 1 servings:

• 100 g almonds, ground
• 90 g hazelnuts, ground
• 15 g hazelnuts, chopped
• 15 g cornstarch
• ½ pack of baking powder
• 4 tbsp, heaped raw cane sugar, coconut blossom sugar or 2 pinches of pure Stevia
• 4 tsp baking cocoa
• 100 ml cream
• some water
• 2 m.-sized eggs
• 3 tsp peanut butter
• 25 g chocolate, 85% cocoa content

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

for about 9 muffins, if you use Stevia instead of sugar, the muffins are low carb

Mix the nuts, starch, baking powder, sugar, and cocoa powder in a bowl. Add the cream, water, and eggs and whisk to combine. Preheat the oven to 180°C (top/bottom heat) and pour the batter into muffin cups. It’s best to use a muffin tray. Bake the muffins for about 20 minutes. I let them rest for another 5 minutes in the closed, switched-off oven and then let them cool. Melt the chocolate and peanut butter in a bowl over a pan of simmering water. Cover the cooled muffins with the chocolate glaze. This amount of batter makes about 9 muffins for me. If you use stevia instead of sugar, the muffins are low-carb.