Sugar Free Chocolate Muffins
Chocolate muffins with whey cream.
INGREDIENTS for 3 muffins: ⠀
Muffins: ⠀
Milk 60 ml ⠀
Dry mixture for making Waffle & Muffin 60g
Cream: ⠀
Low-fat cheese 210 g
Salted caramel paste with cashews BRUNETA 1.5-2 teaspoons
Chocolate paste with hazelnuts MULATTA 1.5-2 teaspoons
BLONDIE paste with cashew nuts 1.5-2 teaspoons
Walnuts Dragees covered with chocolate, for decoration 9 pcs
COOKING ⠀
Add the Chikalab waffle & muffin dry mixture to the milk. Stir it until the mixture becomes smooth. Pour mixture to molds. Put two walnut dragees in each muffin. Bake it in an oven heated to 180 degrees for 15 -20 minutes.
Making the Cream
Divide the low-fat cheese into three parts. Add one paste to each and stir it. Then, move it to a baker's bag. Put a little paste on the muffins, make cream caps. Decorate the top with the same flavor of the paste we used within the cream and walnuts covered in Dragee chocolate.
You can eat it right away, or you can put it in the fridge to thicken the cream.