Muffin | The Fresh Loaf

Submitted by skanandron on February 9, 2012 - 10:50pm

How to bake without sugar

I'm looking to start baking with honey, agave, maple syrup and/or stevia tea instead of sugar. I especially like the idea of using stevia tea as a sweetener. I can easily use the tea in place of water. If I'm using milk as a liquid, I can still make a stevia infusiuon.

What impact will removing the sugar have on non-yeast baked goods (I'm thinking muffins at the moment)? Do I need to reduce the liquid, or replace the sugar with another solid, like more flour? If so, would one flour work better than another? Are there any other adjustments I need to make? Would it make a difference if I use honey, agave, or maple syrup instead of, or with the stevis tea?

Thank you

Submitted by cdiggz on October 21, 2009 - 6:53pm

MUFFINS

PLAIN MUFFINS

1 3/4 cup flour (2 cups if using frozen berries)

1/3 cup sugar

1/2 tsp. cinnamon

2 1/2 tsp. baking powder

3/4 tsp. salt

1 egg

3/4 cup milk

1/3 cup oil

Preheat oven to 400 degrees F and lightly butter muffin tins or line with muffin cups.

1. Beat egg in small bowl. Add oil and mix well.

2. Measure milk and add to egg mixture.

3. Measure dry ingredients and sift into large bowl.

4. Add milk, oil and egg all at once to dry ingredients. Stir until dry ingredients are moistened. Batter will be lumpy.

5. Fill muffin cups ¾ full.

6. Bake until a toothpick stuck in the muffins comes out clean, 15-20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Yield: 9-12 muffins