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Sugar Free Muffin Recipe
Delicious sugar free muffin recipe, using crushed pineapple.
Muffins are always a favourite, and these are particularly good because they are sugar free. Instead, they’re sweetened with pineapple juice, and also contain crushed pineapple. If you use canned pineapple, buy the type that’s canned in juice, rather than in syrup. That way, you can drain off the juice to use in the recipe. This recipe was given to me by Karen, at The Cooking Nook.
55g (1/2 cup or 1 stick) butter, softened
3 eggs
225ml (1 cup) pineapple juice
1 teaspoon lemon juice
280g (2 ½ cups) plain (all-purpose) flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
225ml (1 cup) well-drained crushed pineapple
Preheat oven to 180C/ 350F/gas 4.
Combine the butter and eggs in a mixing bowl and beat until the mixture is light and smooth. Add the pineapple juice and lemon juice and mix well. In another smaller bowl, mix together the flour, baking soda, baking powder and salt. Add the flour mixture to the butter and eggs. Mix well. Stir in the crushed pineapple. Do not overmix the batter as it will result in a tough muffin.
Grease a 12-hole muffin tin or line with paper muffin cups. Fill the cups two-thirds full with the muffin mix. Bake for 20 minutes or until a toothpick inserted into the muffins comes out clean.
