Christmas Muffins
- Ingredients for 12 pieces
- 1 small pomegranate
- 38 g coconut flour
- 28 g Lizza Golden Flaxseed Flour
- 104 g soy flour
- 2 tsp baking soda
- 20 g cocoa powder
- 150 g of Alsan
- 75 g Lizza Erythritol
- 3 tbsp Lizza Apricot Fruit Jam (or Strawberry)
- Topping:
- 200 g Schlagfix
- 4 - 5 tsp Sanapart
- Gingerbread spice
- 200 g Simply V
- 50 g Powder Xucker
Instructions:
- Preheat the oven to 160° C convection (180° C top / bottom heat).
- Mix everything except the pomegranate seeds into a smooth batter.
- Finally stir in the pomegranate seeds and put a few (2-3 tbsp) aside beforehand to dress the muffins at the end.
- Bake the muffins in the oven for about 25 minutes. Make a chopstick test and if it is still too damp, leave it in the oven for a few minutes longer.
- Take the muffins out of the oven when they are ready.
- For the topping, mix all ingredients together in a mixing bowl and mix with a hand blender until a creamy, homogeneous mixture is formed.
- To decorate, fill the topping into a piping bag or simply brush the muffins generously with the topping.
- Bon Appetit!
Nutritional information (per serving): 236 kcal, 21g carbs, 19g fats, 6g protein, 3g sugar, 6g fibre.
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