Dead bored of chocolate or just looking for a light bite? Pull out some vanilla and let’s roll with these sugar free muffins!
As I currently have some time, I had been surfing on the internet last week. In search of new, stirring thoughts, inspirational recipes that I have never used before, to treat my family with. Hunting for a while but couldn’t find lots of interesting things. Right before I wanted to give up on it, I ran across this delightful and easy dessert simply by chance on Suncakemom. The dessert seemed so fabulous on its photos, it called for instant actions.
It was easy to imagine the way it’s created, its taste and how much my hubby will enjoy it. Mind you, it is rather simple to please the man when it comes to desserts. Yes, I’m a lucky one. Or maybe he is.Anyways, I got into the page and simply used the comprehensive instuctions that have been accompanied by wonderful graphics of the operation. It really makes life rather easy. I could suppose it is a slight effort to take photos in the middle of baking in the kitchen as you will often have gross hands so that i pretty appreciate the time and energy she placed in for making this post and recipe easily followed.
With that said I am empowered to present my personal recipes similarly. Many thanks for the thought.
I had been tweaking the initial mixture create it for the taste of my loved ones. I’ve got to tell you that it was an incredible outcome. They prized the flavor, the consistency and loved getting a sweet like this in the middle of a lively workweek. They basically demanded lots more, many more. Thus the next occasion I’m not going to commit the same mistake. I’m going to multiply the volume to make them pleased.
This Sugar free muffin recipe is from SunCakeMom.
Separate eggs.
Beat egg whites until hard peaks form.
Mix vanilla extract yolk and honey or sweetener of choice then beat egg yolks until light yellow.
Mix flour with baking powder then carefully fold in the flour with the egg yolks. If the batter is too hard to stir, add some water one spoon at the time.
When there is an even mixture fold in egg whites to an even texture.
Fill pastry into the muffin holders. 2 or 3 spoonfuls into one holder.
Decorate them. Pop the muffin tray into the 180°C / 356°F preheated oven for 15-20 minutes.