Ingredients
Glutenfree Cake Mix Damhert
250g
eggs
2
lactose-free milk
100ml
Butter or neutral oil
50g
Vanilla extract
1 tsp
Less Sugars Fondant Chocolat Damhert
40g
cocoa powder
1 tbsp
Pistachio filling:
unsalted pistachios
80 g
neutral oil (sunflower or coconut oil)
1–2 tbsp
powdered sugar or a small amount of Tagatesse
1–2 tsp
pinch of salt
Topping:
Damhert sugar-free fondant chocolate
Chopped pistachios
Tips & Variations
Extra moist: Add 1–2 tbsp lactose-free yogurt to the batter.
Storage: Keep airtight for 2–3 days, or freeze for later use.
Preparation method
Preheat the oven to 180°C (350°F) and line a muffin tray with paper cases.
Whisk together the eggs, milk, melted butter, and vanilla extract. Add the Damhert cake mix and mix briefly until smooth. Fold in the chocolate pieces.
Fill the muffin cases halfway with batter.
Add a spoonful of pistachio filling (mixing all the ingredients of the pistachio filling first) to the center of each muffin.
Cover with the batter so the filling is enclosed
Bake for 20–25 minutes at 180°C (350°F). Check with a toothpick — it should come out clean.
Let the muffins cool for 5 minutes in the tray, then transfer to a wire rack to cool completely.
Topping : Melt the chocolate and drizzle over the cooled muffins. Sprinkle with chopped pistachios for extra crunch.
Products in this recipe
Good cooking with Damhert
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