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Gingerbread-chocolate muffins

Print Recipe
Total Time 20 hours
Servings: 1 servings
Calories: 395
Ingredients Method Nutrition

Ingredients
  

  • 50 g Flour, e.g., wheat or rice ½ cup
  • 5 g Dark cocoa 1 teaspoon
  • 10 g Dark chocolate 65% 2 squares
  • 50 g Chicken egg 1 piece
  • 10 g Sugar sprinkles 3 teaspoons
  • 50 g Calorie-free sweetener, e.g., erythritol 5 tablespoons
  • 5 g Oil 1 teaspoon
  • Soda
  • Baking powder
  • Gingerbread spice

Method
 

  1. Finely chop the chocolate. In a bowl, place the flour, cocoa, ⅓ teaspoon of soda, ⅓ teaspoon of baking powder, and 1 teaspoon of gingerbread spice. Mix well.
  2. In a tall container, such as a blender jar, crack the egg. Add sweetener and whip into a fluffy mass.
  3. Pour the oil into the fluffy mass in a thin stream, continuously whipping.
  4. Once the ingredients are well combined, gradually add the dry ingredients (preferably one tablespoon at a time), continuously mixing.
  5. Add the chocolate to the uniform mass and mix with a spoon.
  6. Transfer about 1 large spoonful of the mixture into cupcake molds (the dough should not be more than ¾ of the mold's height). Decorate the top with holiday sugar sprinkles. Put in an oven preheated to 180°C (356°F). Bake until risen and set, about 15-20 minutes.
  7. Enjoy warm or cold.

Nutrition

Calories: 395kcalCarbohydrates: 52gProtein: 13gFat: 14gPotassium: 2mgSugar: 40.15gNet Carbohydrates: 45.6g

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