260 g whole wheat flour or flour as you prefer
2 teaspoons baking powder (starch-free)
¼ teaspoon fine sea salt
75 g sugar free chocolate chips
1 egg size M
125 g xylitol
125 g unsalted soft butter
175 ml Bailey’s Original Irish Cream (warning contains alcohol)
75 ml milk
1 teaspoon pure vanilla extract
Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit (convection oven 160
degrees Celsius/ 320 degrees Fahrenheit) and line a muffin tray with paper cups.
Mix flour, baking powder, salt and chocolate chips.
In another bowl, beat the egg, sugar and softened butter until creamy.Separately, whisk together the Baileys, milk and vanilla extract.Alternately, fold the flour mixture and liqueur mixture into the egg and butter cream.Divide the batter between the prepared muffin cups, they should be about ¾ full.
Bake for 20-25 minutes, using a toothpick to test if the muffins are cooked through. Let rest in the pan for 5 minutes. Let cool on a wire rack.