Saturday, February 12, 2011

Recipe : Sugar Free Muffins

This one is actually my own creation.  After lots of trial and error, I worked out this recipe several years back when my mom owned a little coffee shop in the mall which catered to several people on sugar-reduced diets.  They sold well, so I guess I did all right!   It is a great base for blueberries, a few chocolate chips, or cranberries if you add a bit of lemon.  The texture is nice - not fluffy and cakey, but not too hard either.

Sugar Free Muffins

2 cups white flour
2 tsp baking powder
3/4 tsp salt
1 square margarine
1/2 cup Splenda
2 eggs
1 tsp vanilla
1 cup milk
1/4 cup vegetable oil
frozen blueberries OR
sugar-free chocolate chips OR
frozen cranberries + lemon juice + lemon extract

Combine dry ingredients.

Cream margarine and Splenda.   Add eggs and vanilla and mix well.  Add milk and oil, mixing until combined.  Add dry ingredients and mix well.  Add berries and fold in gently.

Bake at 350 degrees for 35-40 minutes.

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