Keto Recipe: Sugar substitute for almond poppy seed muffins?

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Sugar substitute for almond poppy seed muffins?

Download Planning to make some almond poppy seed muffins for my diabetic folks. Any recommendations on a sugar substitute? I’m trying to replicate those Costco style muffins

This is the original recipe I found: Ingredients
½ cup white sugar
½ cup brown sugar
1 ½ cups flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2 eggs
¾ cup milk
⅓ cup oil
2 tablespoons pure almond extract
2 tablespoons poppy seeds
Directions
Preheat oven to 350 F.
In a large mixing bowl, combine all of the dry ingredients. Mix the white sugar, brown sugar, flour, baking soda, baking powder, and salt until the mixture is free of any large clumps.
Add in the two eggs, and mix. Add the milk, mix well, and then add the oil. Mix in the 2 tablespoons of pure almond extract and poppy seeds. Mix until the batter forms, but be sure not to over-mix.
Prepare a jumbo muffin pan with large paper liners. If you don’t have paper liners, spray the pan generously with cooking spray to prevent the muffins from sticking.
Use a measuring cup to scoop the batter into the prepared pan. Fill each well halfway full.
Bake the muffins for 20 minutes until lightly golden brown and the tops are fully set.
Once the muffins are finished baking, remove them from the oven, and set aside to cool.

Read More: https://www.mashed.com/413226/copycat-costco-almond-poppy-seed-muffin-recipe/?utm_campaign=clip

Disclaimer: not mine, borrowed from good ol internet Recipe

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To View your Recipe “Planning to make some almond poppy seed muffins for my diabetic folks. Any recommendations on a sugar substitute? I’m trying to replicate those Costco style muffins

This is the original recipe I found: Ingredients
½ cup white sugar
½ cup brown sugar
1 ½ cups flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2 eggs
¾ cup milk
⅓ cup oil
2 tablespoons pure almond extract
2 tablespoons poppy seeds
Directions
Preheat oven to 350 F.
In a large mixing bowl, combine all of the dry ingredients. Mix the white sugar, brown sugar, flour, baking soda, baking powder, and salt until the mixture is free of any large clumps.
Add in the two eggs, and mix. Add the milk, mix well, and then add the oil. Mix in the 2 tablespoons of pure almond extract and poppy seeds. Mix until the batter forms, but be sure not to over-mix.
Prepare a jumbo muffin pan with large paper liners. If you don’t have paper liners, spray the pan generously with cooking spray to prevent the muffins from sticking.
Use a measuring cup to scoop the batter into the prepared pan. Fill each well halfway full.
Bake the muffins for 20 minutes until lightly golden brown and the tops are fully set.
Once the muffins are finished baking, remove them from the oven, and set aside to cool.

Read More: https://www.mashed.com/413226/copycat-costco-almond-poppy-seed-muffin-recipe/?utm_campaign=clip

Disclaimer: not mine, borrowed from good ol internet”

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#RECIPE #Sugar #substitute #almond #poppy #seed #muffins


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4 COMMENTS

  1. I’ve had great success with Swerve, a US brand of erithrytol. Measures like sugar and has a texture like sugar. It won’t carmelize like sugar but it’s filled in almost everywhere else for me.

  2. The sugar creates bulk in a recipe and you can’t just sub it and expect it to behave the same way in the end result.

    Some notes: Keto sweeteners have different bulk for same sweetness, digest differently so can cause discomfort and accidents, warn your people in case they have digestive issues etc etc.

    I was going to suggest lakanto or any other erythritol based sweetener. Depending where you live you might have allulose available to you.

    Do a trial run, warn people, and maybe look for a Keto recipe because it’s been formulated to work with the sweetener.

  3. Reformatted:

    * ½ cup white sugar
    * ½ cup brown sugar
    * 1 ½ cups flour
    * 1 ½ tsp baking soda
    * ½ tsp baking powder
    * ½ tsp salt
    * 2 eggs
    * ¾ cups milk
    * ⅓ cup oil
    * 2 Tbsp almond extract
    * 2 Tbsp poppy seeds

    Are you planning on just substituting a keto sweetener in place of the sugar (and using regular flour), or also using a keto flour as well?

    If you end up using an erythritol-based keto sweetener and regular wheat flour, I’d recommend a couple changes.

    FIRST, a disclaimer: my analysis of this recipe leads me to believe that it would probably border on being too salty. IMO, it’s odd that it’s using so much baking soda with only ½ cup of brown sugar as the acidic ingredient.

    Anyway, you replace all of the sugar and brown sugar with an erythritol-based sweetener, I’d probably lower the baking soda down to 1 tsp and up the baking powder to 1 tsp. Also, be sure to start checking the muffins at around 12 minutes (instead of suggested 20 minutes) to see if they’re done. Real sugar holds on to moisture during baking much more so than erythritol, so it’s possible they could bake faster and possibly dry out more if you’re not careful.

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