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 recently have some time, I had been surfing on the web yesterday. Looking to find new, interesting ideas, inspirational meals that I’ve never tested before, to astonish my family with. Hunting for a long time but couldn’t come across any interesting stuff. Just before I thought to give up on it, I came across this scrumptious and simple treat simply by luck at Suncakemom. It looked so fabulous on its photos, it required quick actions.
It was simple enough to imagine how it’s made, its taste and how much boyfriend is going to want it. Mind you, it is rather simple to delight the guy when it comes to puddings. Yes, I am a blessed one. Or perhaps he is.Anyhow, I visited the blog and followed the comprehensive instuctions that were accompanied by impressive pics of the process. It really makes life faster and easier. I can imagine that it is a bit of a inconvenience to take pics in the midst of baking in the kitchen as you most often have sticky hands thus i genuinely appreciate the time and effort she devote for making this post and recipe conveniently followed.
That being said I’m empowered presenting my own, personal recipe in a similar way. Thanks for the concept.
I had been tweaking the main formula to make it for the taste of my family. I can say it absolutely was a great outcome. They loved the flavour, the thickness and loved getting a sweet like this during a busy workweek. They quite simply requested more, more and more. So the next occasion I’m not going to make the same mistake. I’m likely to multiply the quantity .
This Sugar free muffins blueberry is from SunCakeMom.
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.