These guilty-free muffins are soo.. delicious & quite easy to make. This time I decided to use spelt flour as they are much better & healthier than wheat flour. Also I used brown cane sugar instead of white sugar to add extra flavor & taste to muffins.
125 g melted butter
100 g brown cane sugar (add as much as you want depending on how sweet muffins you would like to make)
3 eggs (in room temperature)
50-100 ml double cream
Doves Farm or other organic spelt flour (add as much flour as
1,5 tsp. baking powder
100 g almond flakes
50 g chocolate crumbs
Mix flour with baking powder and set aside. Mix butter with sugar, add eggs one by one. Add little bit of flour, and cream, repeat till you use all of them. Add almond flakes and chocolate crumbs, mix well. Put dough in a muffin tray (make sure to leave some space for dough to rise. Bake in 200* for about 15 min. Check if ready with wooden stick or match.
Carob cream: (use more if you wish to have more cream) :)
2 tsp. carob powder
5 tsp. Crème fraîche & sour cream
In many recipes they use icing sugar but have you read the ingredients? Once I spent a while reading it in a supermarket and half of them I didn't know how to even pronounce, so this is the reason why I use only natural & safe ingredients with benefits. For example carob powder has many of them: it works as an anti-allergic, antibacterial, antioxidant & antiseptic. It improves digestion & lowers cholesterol level in blood, etc.
Make sure to chill muffins before decorating them as otherwise the cream will slide off easily. Put cream on each muffin, sprinkle with almonds & brown sugar, put cranberry.