Sugar Free Chocolate Chip Muffin Recipe
We know what it’s like: you want to be good and healthy, but you like cake too much. Or too much cake.
As it’s Sugar Awareness Week, we’re looking at ways to keep our sugar intake down (especially as Christmas is just around the corner), so we’ve got a great sugar free chocolate muffin recipe. Using sweeteners instead of sugar, you can still get that delicious kick, as well as the satisfaction that you’re tucking into a great sugar free dessert. Talk about the best of both worlds!
Sugar Free Chocolate Muffins
1½ cups of flour
¼ cup of boiling water
¼ cup of hot coffee
½ cup of cocoa powder
¼ cup of milk
1 cup of sugar substitute (we’ve used sweeteners)
¾ cup of unsalted butter
½ tsp of baking soda
½ tsp of baking powder
1 tsp of vanilla extract
Preheat your oven at 350°C.
Add boiling water, hot coffee, cocoa powder and milk into a mixing bowl. Use a Stand Food Mixer to incorporate until it is smooth.
In a second bowl, blend together the eggs, sweeteners and butter.
Add the two mixtures together and mix in the vanilla extract.
In a third mixing bowl, apply the whisk attachment and incorporate the flour, baking powder and baking soda. The flexible beater attachment will make light work of combining the two mixtures. Be careful not to over-mix, as your cupcakes may end up being too spongy.
Pour your batter into muffin cases and pop into the oven for 20-25 minutes.
Allow your cupcakes to cool thoroughly (if you can resist, that is) on a cooling rack before serving them. Enjoy!
Are you the ultimate master of sugar free baking? Be sure to tag us into your efforts @andrewjamesuk on Instagram and @andrewjamesltd on Twitter!