Here’s another sugar-free muffins recipe that I came up with recently after making my Sour Cream Chocolate Chip Muffins. I used sugar-free chocolate chips as well as two types of Lakanto sweeteners for this recipe. I wanted to reduce refined sugar intake so I used a mixture of brown sugar and Lakanto last time. This time while replacing brown sugar with Lakanto golden sweetener, I realized that the muffins didn’t come out as moist as before. The sweetness level has also gone down a bit. Is that because brown sugar retains moisture better than Lakanto sweetener? It looks to me that Lakanto doesn’t taste as sweet as sugar as advertised. Later I tried replacing part of the flour with almond flour to see if it helped with the moisture level. Yes it worked. But since almond flour is less absorbent, the muffin batter was not as thick as before. It was funny to see that the appearance of the muffins has also changed. The addition of almond flour, which was about one quarter of the total flour weight, made the muffins rise flat and also with less crack. I will attach some pictures as a comparison at the end of the post. Are you able to notice the visual difference as well?
這是最近做的無糖朱古力粒鬆餅，鬆餅用無糖入爐朱古力粒和混合了兩種不同的羅漢果糖製成。其實原食譜–就是之前做的酸忌廉朱古力粒鬆餅–本身已是混合使用羅漢果糖加黃糖，為的就是吃少些精製白糖，今次嘗試使用羅漢果糖黃金紅糖進一步取替黃糖時，EC發覺鬆餅不像以往的濕潤，而整體甜度也降低了。這是因為天然代糖的濕潤度和保水效果不如黃糖嗎？看來製造商標榜的“跟白糖一樣甜度”的賣點並不真實呀！後來EC改以杏仁粉取替部分麵粉，鬆餅口感便不如之前般乾了。杏仁粉不像麵粉般吸水，因此，你也會發現鬆餅麵糊的質地比全麵粉的來得較稀，有趣的是連鬆餅的外形也不同了！添加了杏仁粉(大約只是四分一的麵粉量)的鬆餅外形較扁平，裂紋較少，EC在文章末段會附上對比照，你們看到兩者的分別嗎？
I have seen quite a few articles raving about the health benefits of coconut oil. I tested my muffin recipe with both unsalted butter and organic virgin coconut oil to see what it would be like. To be honest, I didn’t see much difference in terms of both appearance and flavour. Perhaps the chocolate taste was too overpowering, I couldn’t really tell whether I’d used butter or coconut oil. So feel free to use either one that you prefer.
過去曾看過很多吹捧椰子油的報導，這次也特意試用，跟無鹽牛油比較一下，看看兩者效果如何。說真的，EC覺得鬆餅在外形和味道上的分別不大，畢竟可可粉的味道太濃郁了，跟本完全蓋掩了牛油或椰子油本身的香氣，因此，大家只管按喜好選擇使用無鹽牛油抑或是椰子油吧！
Sugar-Free Double Chocolate Chip Muffins
無糖雙重朱古力粒鬆餅
Makes 10
十個份量
Ingredients
155 g cake and pastry flour
60 g super fine almond flour
25 g unsweetened cocoa powder
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
60 g Lakanto classic monk fruit sweetener
60 g Lakanto golden monk fruit sweetener
2 large eggs
240 g sour cream
80 g unsalted butter or virgin coconut oil, melted
90 g no sugar added dark chocolate baking chips
Notes: The eggs I use are about 50 g each without shells.
材料
低筋麵粉 155克
特幼杏仁粉 60克
無糖可可粉 25克
泡打粉 1湯匙
梳打粉 1/2茶匙
鹽 1/2茶匙
Lakanto羅漢果糖(白糖) 60克
Lakanto羅漢果糖(黃金紅糖) 60克
大蛋 2隻
酸忌廉 240克
無鹽牛油或冷壓初榨椰子油溶液 80克
無糖入爐黑朱古力粒 90克
註：EC用的大蛋每隻淨重約50克
Directions 做法
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, combine and sift together the flour, almond flour, cocoa powder, baking powder, baking soda and salt. Whisk well to combine. Add chocolate chips (reserve about 30 g to be sprinkled on top of the muffins later). Set aside.
低筋麵粉、杏仁粉、無糖可可粉、泡打粉、梳打粉和鹽混合過篩放入大碗中，無糖朱古力粒預先留起一部分(30克左右)稍後洒面用，餘下的加入大碗中，備用。
In another large mixing bowl, add both sweeteners and eggs and whisk well to combine. Stir in sour cream until combined. Stir in melted butter or coconut oil.
另一大碗內放兩種羅漢果糖和雞蛋攪拌均勻，加入酸忌廉混合，最後倒入牛油或椰子油溶液拌勻。
Add wet ingredients to the flour mixture and fold gently with a spoon or spatula 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 evenly with chocolate chips.
將麵糊平均分配入模，在表面平均洒上朱古力粒。
Bake at 425°F/220°C for 10 minutes. Reduce the oven temperature to 375°F/190°C and continue to bake until 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. For better flavor (if you are patient enough), store muffins in an airtight food container in the fridge overnight. Reheat muffins in a 300°F/150°C preheated toaster oven for about 5 minutes until warm and the chocolate chips are melty. Serve 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，想鬆餅更好吃(而又有耐性等待)的話，請將鬆餅放在密封食物盒中在雪櫃保存過夜，第二天放在已預熱300°F/150°C的小型焗爐加熱五分鐘左右至暖和朱古力開始融化，趁暖吃。
Muffins made with flour (left) and with a mixture of almond flour and flour (right).
左邊是完全使用麵粉的鬆餅，右邊則是混合了杏仁粉和麵粉的鬆餅。
My sugar-free ingredients.
無糖材料
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