I made some muffins for the kids as their after school snack yesterday. I changed things up slightly this time by using sour cream (since I just happen to have a tub in the fridge) and less oil/butter. The extra fat from the sour cream will make the muffin moister and richer. Use plain yogurt if you don’t have any on hand. I also used half light brown sugar and half monk fruit sweetener. In this case there is still some molasses flavor and at the same time you won’t be devouring too much refined sugar. If you wanna go completely sugar-free, please refer to my other blog post, Sugar-Free Chocolate Chip Muffins.
昨天做了一些鬆餅，留待孩子們放學時回家食用。這次把慣用的配方輕輕修改了一下，使用了酸忌廉(因為雪櫃剛好有)，而油/牛油的用量也減少了一些。酸忌廉中的脂肪可令鬆餅更加濕潤，味道更濃郁，沒有酸忌廉的話可用原味乳酪代替。至於糖的方面，EC選用了一半紅糖和一半羅漢果天然代糖，這樣可以有些糖蜜的味道，同時也不怕吃進過量精製白糖。若想完全使用無糖產品，詳情可參考無糖朱古力粒鬆餅這篇網誌。
This recipe makes 10 large muffins if you use tulip style muffin cups or 12 standard muffins if regular muffin liners are used. Simply add a few minutes of baking time for larger muffins.
這食譜的份量大概可做十個大鬆餅(用高身紙模)或12個正常尺寸的鬆餅(用普通紙模)。注意鬆餅體積越大，入爐時間也要隨之增加。
Sour Cream Chocolate Chip Muffins
酸忌廉朱古力粒鬆餅
Makes 10
十個份量
Ingredients
240 g cake and pastry flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
60 g Lakanto monk fruit sweetener
60 g brown sugar
2 large eggs
240 g sour cream
1 tsp vanilla bean paste or pure vanilla extract
80 g unsalted butter, melted
120 g dark chocolate chips, plus more for sprinkling
Notes: The eggs I use are about 55 g each without shells.
材料
低筋麵粉 240克
泡打粉 1湯匙
梳打粉 1/2茶匙
鹽 1/2茶匙
Lakanto羅漢果天然代糖 60克
紅糖 60克
大蛋 2隻
酸忌廉 240克
雲尼拿醬或純雲尼拿香油 1茶匙
無鹽牛油溶液 80克
入爐黑朱古力粒 120克(另加少量洒面用)
註：EC用的大蛋每隻淨重約55克
Directions
Preheat oven to 450°F/230°C. Line muffin pan with cupcake liners.
焗爐預熱450°F/230°C，鬆餅模內放紙模備用。
In a large mixing bowl, add flour, baking powder, baking soda and salt. Whisk well to combine. Set aside.
低筋麵粉、泡打粉、梳打粉和鹽放入大碗中， 用蛋拂混合拌勻備用。
In another large mixing bowl, add brown sugar, sweetener and egg and whisk well to combine. Stir in sour cream and vanilla until combined. Stir in melted butter.
另一大碗內放紅糖、羅漢果糖和雞蛋攪拌均勻，加入酸忌廉和雲尼拿混合，最後倒入牛油溶液攪拌均勻。
Add wet ingredients to the flour mixture and fold gently with a spoon or spatula until almost combined. Fold in chocolate chips until just combined. Batter should be lumpy. DO NOT overmix or else you will get dense and rubbery muffins.
把濕料倒入乾料中，用匙羹或膠刮輕輕以切拌手法拌至差不多無粉粒，加入朱古力粒輕拌至剛好看不見乾粉的程度，此時麵糊應呈結塊狀並不順滑，切勿過度攪拌，否則鬆餅會變得又實又硬。
Divide batter evenly among the liners. Sprinkle the tops with additional chocolate chips.
將麵糊平均分配入模，在表面洒上少量朱古力粒。
Bake at 425°F/220°C for 10 minutes. Reduce the oven temperature to 375°F/190°C and continue to bake until the top is lightly golden and a toothpick inserted in the center of the muffin comes out clean, 10 to 12 minutes more. Adjust time according to your own oven.
放入425°F/220°C焗爐10分鐘後將爐溫調低至375°F/190°C，繼續焗10至12分鐘至表面微微金黃，竹籤插入鬆餅中央取出不沾麵糊，請自行依焗爐火力調整時間。
Remove pan from oven and cool for 5 minutes before transferring muffins to a wire rack to cool. Best served warm.
取出後讓鬆餅在模內待5分鐘，之後可取出轉到鋼架放涼，鬆餅趁暖吃最佳。
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