Currant muffins with peanut crumble

Ingredients for 6 servings:

• 2 tbsp peanuts, unsalted
• 130 g spelt flour
• 80 g erythritol (sugar substitute)
• 125 g low-fat margarine
• ½ tsp vanilla extract
• 1 m.-sized egg(s)
• 5 g baking powder
• 50 g sour cream
• 50 g currants
• 40 g xylitol (powdered sugar substitute)
• 1 tbsp milk

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

simple and sugar-free

Wash the currants and remove the stems. Roughly chop the peanuts. Line a 6-cup muffin tin with the paper baking cups. Preheat oven to 180°C (top/bottom heat). For the crumble, combine the chopped peanuts, 30g flour, 35g margarine, and 15g erythritol into thick crumbles. Using a mixer, cream together 90g margarine, 65g erythritol, and vanilla extract until creamy. Stir in the egg. Mix 100g flour and baking powder and stir in with the sour cream. Fold in the currants. Divide the batter evenly among the muffin cups and top with the crumble. Bake for 25 minutes, then let cool. Combine the powdered sugar and milk and spread over the muffins. Tip: This recipe can also be made using regular sugar and powdered sugar.