Licia Bobesha Recipes Sugar free muffins banana

Sugar free muffins banana

Dead bored of chocolate or just looking for a light bite? Pull out some vanilla and let’s roll with these sugar free muffins!

As I currently have a little time, I was browsing on the web last week. On the lookout for fresh, exciting ideas, inspiring dishes that I’ve never tested before, to treat my family with. Searching for quite some time but couldn’t discover any interesting things. Right before I thought to give up on it, I stumbled on this delightful and easy dessert simply by accident at Suncakemom. The dessert seemed so scrumptious on its snapshot, that called for rapid action.

It was easy to imagine just how it is created, how it tastes and just how much my hubby will love it. Mind you, it is rather easy to impress him when it comes to treats. Yes, I’m a lucky one. Or possibly he is.Anyhow, I went to the site and simply used the comprehensive instuctions which were combined with superb graphics of the method. It just makes life less difficult. I can suppose it’s a slight effort to take snap shots down the middle of cooking in the kitchen because you usually have sticky hands therefore i genuinely appreciate the hard work she put in for making this blogpost .

With that said I am empowered to present my personal recipe in a similar way. Appreciate your the idea.

I was fine tuning the main recipe create it for the taste of my loved ones. I must tell you it was an awesome success. They loved the taste, the structure and enjoyed getting a sweet like this in the middle of a hectic workweek. They basically wanted more, a lot more. Thus the next time I’m not going to commit the same miscalculation. I’m going to twin the amount to make them pleased.

This was made possible through SunCakeMom who provided the original Sugar free muffins recipe.

Separate eggs.

Beat egg whites until hard peaks form.

Mix vanilla extract yolk and honey or sweetener of choice then beat egg yolks until light yellow.

Mix flour with baking powder then carefully fold in the flour with the egg yolks. If the batter is too hard to stir, add some water one spoon at the time.

When there is an even mixture fold in egg whites to an even texture.

Fill pastry into the muffin holders. 2 or 3 spoonfuls into one holder.

Decorate them. Pop the muffin tray into the 180°C / 356°F preheated oven for 15-20 minutes.

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