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Theyre yum. Anyone have a good recipe for a muffin with no sugar, no honey?
Why can’t you just substitute the sugar in any recipe with agave nectar, apple juice concentrate, prune butter, splenda, or whatever?
I only bake with whole wheat flour, and I rarely use white sugar.
I substitute with a combination of agave nectar and stevia or xylitol (natural sugar from birch tree).
Apple sauce (or any fruit puree) is a standard substitute for a fat. IME it didn’t change the texture at all. I agree with tomim tihye that its probably easiest to start out with a base recipe and then change it to fit the requirements you want.
Sugar also has long term health risks, you have to decide which can be more potentially dangerous.
tomim, do you find that baked goods come out heavier or with an aftertaste when using ww flour?
Ofcourse: Oh no, even agave has health risks? What’s the concern with it?
kapusta: I only use the Shibolim extra fine ww flour as it seems to keep cakes lighter and without aftertaste.
I should confess that I don’t bake much cake, mostly only a marble cake with 6 eggs, which is probably what keeps it light, a crispy/chewy oatmeal-choc chip cake, and a super-moist oatmeal-choc chip cake. Nobody misses the white flour with these!
I do bake Challah, but hubby’s makpid on having it white, so it’s 5/6 white.
Any recipes you want to share?
I don’t think any recipe will be able to match the taste and texture of muffin delite muffins. I have tried making my own recipes and tried other heimish companies but nothing compares. If anyone finds a recipe for a similar tasting muffin, please post.
might come out too wet if you put in more concentrate so try some splenda or a bit of sugar or honey.
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