Low Sugar Double Chocolate Muffins 代糖特濃朱古力粒鬆餅

This is a healthier version of my chocolate muffins which are made with sugar substitutes. The brand I use (Splenda Brown Sugar Blend) is part sweetener and part real brown sugar. According to the package, only half as much is needed to replace the brown sugar in any recipes. I’ve also used a mixture of dark chocolate chips and roasted cacao nibs (or cocoa nibs) to replace the sweeter semi-chocolate chips. Cacao nibs are cacao beans that have been roasted, hulled, and crushed into smaller pieces. They are crunchy, nutty, full of chocolatey taste but are not sweet at all. They make a healthy and less sweet mix-in for baked goods or sweets.

這是EC用代糖做的特濃朱古力粒鬆餅，採用的Splenda Brown Sugar Blend代糖是一半代糖一半黃糖，只需用平時一半的黃糖量己足夠。EC亦用黑朱古力粒及可可碎豆取替較甜的半甜朱古力粒，可可碎豆是經過烤烘、去殼及切碎的可可豆，味道甘香有咬口，充滿朱古力香卻一點也不甜，絕對是加入烘焙食品及甜點的健康材料。

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Low Sugar Double Chocolate Muffins 代糖特濃朱古力粒鬆餅

Makes 6 muffins
可做六個鬆餅

Ingredients

(A)
120 g all-purpose flour
30 g unsweetened cocoa powder
1.5 tsp baking powder
1/4 tsp baking soda
1⁄4 tsp salt
1/3 C dark chocolate chips, plus more for sprinkling
2 – 3 Tbsp roasted cacao nibs

(B)
120 g minus 1/2 Tbsp milk
1/2 Tbsp white vinegar or lemon juice
30 g Splenda Brown Sugar Blend (or 30 g brown sugar AND 30 g granulated sugar)
25 g melted butter
30 g canola or vegetable oil (use all butter for more buttery flavor or all oil for a healthier choice)
1 large egg
1/2 tsp vanilla bean paste or pure vanilla extract

Notes: The eggs I use are about 50 g each without shells.

材料

(A)
中筋麵粉 120克
無糖可可粉 30克
泡打粉 1.5茶匙
梳打粉 1/4茶匙
鹽 1/4茶匙
入爐黑朱古力粒 1/3杯（另加少量洒面用）
可可碎豆 2 – 3湯匙

(B)
牛奶 120克減去1/2湯匙
白醋或檸檬汁 1/2湯匙
Splenda Brown Sugar Blend代糖 30克 (或黃糖及細砂糖各30克)
無鹽牛油溶液 25 克
芥花籽油或菜油 30克 (想牛油味重點可全用牛油，健康點可全用芥花籽油)
大蛋 1隻
雲尼拿醬或純雲尼拿香油 1/2茶匙

註：EC用的大蛋每隻淨重約50克

Directions 做法

Preheat oven to 425°F/215°C. Grease muffin pan with oil.
焗爐預熱425°F/215°C，鬆餅模抹油備用。

Combine and sift (A) in a mixing bowl. Mix well and make a well in the center. Set aside.
材料 (A) 混合過篩放入大碗中，將粉往周圍撥成粉牆狀備用。

Make buttermilk by combining milk and white vinegar in another bowl. Let stand for 5 minutes (mixture will start curdling). Whisk in the rest of the ingredients in (B) until well combined. Add wet ingredients to the dry. With a spoon or spatula, gently fold until just combined. Batter should be lumpy. DO NOT overmix or else you will get dense muffins.
另一大碗內放牛奶，加入白醋拌勻後靜置五分鐘做成buttermilk (混合物會開始出現結塊)，倒入餘下(B) 料充份拌勻後倒在乾料的粉牆中央，用匙羹或膠刮輕輕拌至剛無粉粒，麵糊應呈結塊狀並不順滑，切勿過度攪拌，否則蛋糕就不鬆軟了。

Spoon batter into the pan and sprinkle with additional chocolate chips.
將麵糊分配入模，在表面洒上少量朱古力粒。

Bake muffins for 5 minutes. Reduce oven temperature to 375°F/190°C and continue to bake until a toothpick inserted in the center of muffin comes out clean, about 10 to 12 minutes more for my oven. Adjust time accordingly.
放入焗爐五分鐘後將爐溫調低至 375°F/190°C，繼續焗至竹籤插入鬆餅中央取出不沾麵糊，EC家中焗爐約需多焗十至十二分鐘，請自行調整時間。

Remove pan from oven. Cool muffins in pan for 5 minutes before transferring to a wire rack to cool. Best served warm.
取出後讓鬆餅在模內待五分鐘，之後可取出轉到鋼架放涼，鬆餅趁暖吃最佳。

These muffins are moist, tender and super chocolatey. For best flavor, eat them warm when the chocolate chips are still melted..
這些鬆餅鬆軟、濕潤並充滿朱古力味，趁朱古力粒未凝固時暖吃最好。

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