ingredients for 12 muffins |
|
| 400 g | apples |
| 175 g | butter |
| 175 g | NO SUGAR SUGAR Xylitol |
| 1 | egg |
| 350 g | flour |
| 1 teaspoon | baking powder |
| 15 g | cocoa powder |
| 2 dashes | salt |
| 100 ml | milk |
how it's done:
Preheat the oven to 180°C top and bottom heat (or 160°C circulating air).
Line a muffin tin with muffin liners. Peel, core and slice 12 thin slices from one apple, and dice the remaining apples. Cream together 100g butter and 100g NO SUGAR SUGAR Xylitol and carefully add in the egg. Combine 200g flour, baking powder, cocoa powder and a dash of salt and mix quickly but carefully with the milk to the batter. Then add the apple pieces.
For the crumbles you need 75g NO SUGAR SUGAR Xylit, a dash of salt and 150g of flour. Melt 75 g butter in a pot, add the NO SUGAR SUGAR-flour-mixture and stir with a fork until crumbles form. Pour the dark batter into the paper moulds, sprinkle crumbles on top and stick one apple slice into every muffin. Bake the crumble muffins in the preheated oven for about 20 minutes (check them by sticking a wooden stick into the muffins).
Pati's conclusion: After baking, no optical difference could be seen. The crumbles were not a brown as they usually are with regular sugar, but this doesn't affect the taste at all. The Xylitol muffins did really well, people even asked if they could take one muffin home. I personally liked them a lot and I couldn't taste any difference compared to the ones with regular sugar. The sheet cake with Erythitol+Stevia was eaten too, and neither me nor the guests found that something was missing or even tasted differently. Both versions were happily eaten by kids and adults and after I mentioned that they could eat one more piece due to the lesser calories, everyone reached for another piece.