Sugar-Free Chocolate Chip Muffins 無糖朱古力粒鬆餅

Here’s another sugar-free baked goods I made the past weekend. I tweaked my Double Chocolate Muffins recipe by replacing the sugar with natural sweetener. In order to further cut down the carbohydrate amount, one third of the flour is substituted with almond flour. I’ve also included some Kamut flour in my recipe for added nutrients. … Continue reading Sugar-Free Chocolate Chip Muffins 無糖朱古力粒鬆餅

Chocolate Chip Muffins 朱古力粒鬆餅

I prepared some chocolate chip muffins for my kids as after school snacks yesterday. My elder daughter would break off the crispy muffin top and devour it right away, leaving behind the bottom part (how smart is that!). My younger son simply ate the whole thing in a jiff as usual. Homemade baked treats made … Continue reading Chocolate Chip Muffins 朱古力粒鬆餅

Quick and Easy Double Chocolate Muffins 簡易特濃朱古力粒鬆餅

Happy new year everyone! May each and every day of yours be be filled with love, peace, hope, and joy! My wish for this year is to keep preparing healthier, reduced sugar treats for my family and friends. Therefore, I have decided to switch from using refined sugars to raw sugars. I have also added … Continue reading Quick and Easy Double Chocolate Muffins 簡易特濃朱古力粒鬆餅

Cranberry Brown Sugar Muffins 蔓越莓黑糖鬆餅

My basic muffin recipe is based on King Arthur Flour's. From this, I have created several flavors by substituting with various ingredients while keeping the ratios intact. I love to make my muffins with plain yogurt or homemade buttermilk instead of milk as they produce fluffier muffins. These muffins are so quick and easy to … Continue reading Cranberry Brown Sugar Muffins 蔓越莓黑糖鬆餅

Banana Chocolate Chip Muffins 香蕉朱古力粒鬆餅

Muffins are super easy to prepare. All you need is two bowls and a spatula. Whenever I have ripe bananas that nobody in my family likes to eat, I would turn them into muffins or cakes (such as chocolate banana chiffon cake). Banana cakes usually develop more flavor the next day. So if you can … Continue reading Banana Chocolate Chip Muffins 香蕉朱古力粒鬆餅

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

Mango Coconut Muffins 椰香芒果鬆餅

I have half a can of coconut milk left in my fridge and this is just perfect for some coconut muffins. The original recipe comes from King Arthur Flour's Basic Muffins, which can easily be adapted to other flavors by replacing the ingredients. As coconut and mango go well with each other, I've added some … Continue reading Mango Coconut Muffins 椰香芒果鬆餅

Pumpkin Chocolate Chip Muffins 南瓜朱古力粒鬆餅

Muffins are so simple and quick to make and all you need is two bowls -- one for the dry ingredients and the other for the wet ingredients (I usually add sugar, especially brown sugar, to the wet ingredients bowl for a better result). Pour wet ingredients over dry ingredients, give it a few stirs … Continue reading Pumpkin Chocolate Chip Muffins 南瓜朱古力粒鬆餅

Low-Carb Pumpkin Muffins 低糖南瓜鬆餅

今天(11月14日)是世界糖尿病日World Diabetes Day.  為了紀念這天, EC特意將自己的南瓜朱古力粒鬆餅食譜改成每個只有15 g碳水化合物的低糖南瓜鬆餅食譜.  祝願各位糖尿病患者吃得健康、活得快樂! 低糖南瓜鬆餅 (五個份量, 每個約15 g糖份) 材料 (A) 中筋麵粉  60 g 杏仁粉  60 g 小蘇打粉  (Baking soda)  1/2 茶匙 泡打粉  1/2 茶匙 鹽  1/4 茶匙 肉桂粉  1/4 茶匙 (可省略) 荳蔻粉 1/8 茶匙  (可省略) (B) 南瓜泥  120 g 芥花籽油  30 g 低脂原味乳酪  30 g 雲尼拿香油  1/2 茶匙 大蛋 1隻 (約50-55 g) … Continue reading Low-Carb Pumpkin Muffins 低糖南瓜鬆餅