Although, in recent times, sweets sugar-free They live a golden age, making them at home is complicated. And it is that sugar not only sweetens, it also plays a physical-chemical role in pastry doughs. So adapting a classic sponge cake or muffin recipe is not as simple as eliminating this ingredient or replacing it with dates or any sweetener. Although nothing is impossible for the experts of straight to the palatewho have come up with the definitive version of muffins without any added sugar but without giving up a fluffy and smooth texture, sweet and tender.
First, we beat the eggs (preferably at room temperature) with a wire mixer and with the erythritol and the orange or lemon zest for several minutes, until fluffy and pale cream.
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Then add the milk and oil and beat a little more. Add the sifted flour with the yeast and salt and beat on low speed until you have a homogeneous mass without lumps. Cover and let stand while we preheat the oven to 250ºC.
We distribute the dough in metal cupcake molds. Although they can also be made of silicone, they are better in a metal mold with non-stick paper. We add, if desired, more erythritol above and we bake 5 minutes.
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We then lower the temperature at 200ºC and continue baking until golden to taste. Finally, let them cool a bit before unmolding and cooling on a wire rack.
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