Blueberry Muffins
These muffins never go out of style! The sour berries provide a nice contrast to the sweet, soft cookie dough. This recipe makes about 18 muffins.
Ingredients:
125 g butter
2 eggs
250 ml milk
300 g (500 ml) flour
75 g (125 g) FiberFin (can be replaced with wheat flour)
1 tablespoon baking powder
2 tablespoons vanilla sugar
175 g (200 ml) Sukrin
185 g fresh blueberries
Garnish:
Brown sugar
Instructions:
Melt butter. Mix in milk. Whisk the eggs with a wire whisk. Mix cleaned blueberries with some tablespoons of the flour so that the blueberries are covered. Mix remaining flour with baking powder and Sukrin in a large bowl. Add liquid and stir the dough together quickly. Mix the flour-coated blueberries gently into the dough to finish.
Put paper cups on a muffin tray and fill them with dough. Sprinkle a little Sukrin on top of each muffin. Bake muffin tray on a rack in the middle of the oven at 200 ° C for 15-20 minutes, until the muffins are golden. Let them cool slightly before gently lifting them out of the muffin tray.
Preferably use fresh blueberries for this recipe. If you use frozen blueberries the muffins will become more blue in color.
Black Magic Chocolate Cake
This chocolate cake is made using black coffee and high-quality dark chocolate. The complete lack of flour gives it a full, almost creamy consistency.
Ingredients:
250 g butter
250 g baking chocolate
100 ml coffee
1 teaspoon vanilla essence
150 g (175 ml) Sukrin
4 eggs
Instructions:
Melt butter and chocolate with coffee in a saucepan on low heat. Stir the mixture until it’s smooth. Remove the pan from the plate and let cool slightly. Beat eggs and Sukrin well, and mix with the chocolate. Pour the dough into a small, round cake tin (20 cm) with baking paper in bottom. Place it in the middle rack of the oven and bake at 175 degrees for 1 hour. The long baking time is needed since the cake contains no flour.
Let the cake cool in the tin, preferably in the refrigerator until the next day. Loosen the cake from the tin by cutting around the edge of the cake with a sharp knife, remove the cake from the tin and remove the baking paper. Put the cake on a suitable plate and enjoy it!
If desired, one can add a layer of chocolate cream on top, using a thin layer of melted chocolate and butter.
The cake should be stored cold, but tastes best at room temperature.
Blueberry Crumble Pie
Use frozen blueberries to bake a delicious and very easy blueberry crumble pie!
You can also use other berries or fruits, for example apples, pears or plums.
Ingredients:
Crumble dough:
100 ml rolled oats (45g)
50 ml flour (30g)
50 ml FiberFin (30g)
3 tablespoons Sukrin
50 ml coarsely chopped almonds or walnuts (40g)
80 g butter
Filling:
500 g blueberries
100 ml Sukrin (90g)
1 tablespoon potato flour
Instructions:
Mix ingredients for the dough in a bowl. Use a fork or food processor. Place berries in a cake tin and mix with potato flour and Sukrin. Sprinkle crumble dough over.
Bake at 225 degrees for approx. 25 minutes.
Serve with ice cream or vanilla quark.
Chocolate balls
These are prepared in minutes and make a great snack.
Ingredients:
125 g soft butter
200 g oatmeal
180 g (200 ml) Sukrin
40 g cocoa
1 tablespoon honey
4 tablespoons coffee
2 teaspoons vanilla sugar
Shredded coconut or chopped nuts for covering the balls in
Instructions:
Mix all the ingredients in a bowl (you can also use a food processor). Form the dough into balls and roll in shredded coconut or chopped nuts.
Keep cold until serving.