Muffins suitable for some allergy sufferers

Ingredients for 1 servings:

• 100 g sunflower oil, alternatively walnut oil or similar
• 120 g sugar
• 3 eggs
• 150 g ground almonds or ground nuts
• 4 tbsp, heaped cocoa powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

only oil, sugar, eggs, almonds, very fluffy, long-lasting and delicious, lactose-free, gluten-free

Mix the eggs, oil, and sugar thoroughly with a mixer. Add the ground almonds and cocoa powder and mix gently, then beat again quickly. This amount is enough for nine cases in a 12-hole muffin tin. Either grease the cases with oil or fill paper muffin cups, pour in the batter (about two tablespoons per opening), and bake immediately at 165 degrees Celsius (329 degrees Fahrenheit) for about 20-25 minutes. It is advisable to test with a wooden skewer. The muffins are very moist and stay fresh for a long time. The high cocoa content makes them delicious. They can be decorated with powdered sugar or icing. Alternatively, bake muffins without cocoa powder. In this case, use only 100 g of sugar. The batter mix, with or without cocoa powder, can also be baked in a pie plate and topped with sour cherries, peaches, blueberries, or similar, and covered with icing and/or whipped cream.