I made them in my pampered chef floral silicone pan which is great, they popped out with no trouble and looked so cute. I served these with whipped double cream but I could still taste the sweetener!! I'm not put off though, the texture was spot on, just need to sort out that aftertaste.
Moist Chocolate Muffins
Makes 12 at 1.2 grams carbohydrate and 119 calories
- 100 grams ground almonds
- 100 grams courgettes (zucchini), peeled and grated
- 6 eggs, separated
- 30 grams cocoa
- vanilla (optional)
- cinnamon (optional)
- 12.5 grams butter, melted
The secret ingredient in these muffins is courgette, but don't worry, you can't taste it. (Make you sure you squeeze excess moisture from them before using in the recipe.)
Mix the almonds, courgette (zucchini), egg yolks, cocoa, sweetener* and optional vanilla and cinnamon together in a bowl. Whisk the egg whites in a very clean glass bowl until they are stiff. Fold the whisked egg whites into the almond and egg yolk mixture. Brush 12 silicon muffin cases with melted butter. Divide the mixture evenly between them and bake at 175ºC until risen and firm.
(Try 24 Splenda tablets dissolved in a little warm water, but adjust to your taste.)