Sugar Free Pecan Muffins

Sugar free pecan muffins contain - you guessed it - pecan nuts. And the great part is that the nuts themselves are slightly sweet, and they add texture to the muffins.

The original recipe, from which this one has been adapted, calls try, Aikido for Graham flour, which is a type of very popular American whole-wheat flour that is slightly coarser than most regular ground flour. It was developed by the Reverend Sylvester Graham who was an American cleric from Connecticut, who believed in healthy foods consider, Preserving Flowers with Sand and is considered to be a primary (certainly in the US) forerunner in the health food also look at, Electric RC Motorbikes industry. If you can't find Graham flour, then just opt for another type of whole-wheat or whole meal flour. It might take a bit of experimentation to find one that works, but that's what successful cooking and baking is all about.

The other ingredient problem you might face is finding pecan nuts - and since these are sugar free pecan muffins this could be a bit of a problem. The best nut to supplement, if you can't find pecan nuts, is walnuts. While they are not even from the same tree, look at, Pottery Clay once they have been shelled they look remarkably similar, and don't taste that different either. Both have a lovely sweet flavour.

To make these sugar free pecan muffins sugar-free, use either Xylitol or Stevia powder, or one of the other many supplements on the market. Or you could cheat and use 4 tablespoons of brown sugar instead - we won't tell.

Sugar Free Pecan Muffins Ingredients

• 1 cup of Graham flour or similar
• 1 cup of all-purpose white also look at, Calligraphy - How To flour
• 4 teaspoons of baking powder
• ¾ teaspoon of salt
• 2 tablespoons of granulated Xylitol or Stevia powder
• 1 large egg
• ½ cup chopped pecan nuts
• 1½ cups of milk
• 4 tablespoons of butter, melted and then allowed to cool for at least half an hour

Method

Mix the dry ingredients together - sieving them first. Then add in the chopped nuts, the milk, the eggs (stirred with a fork), and the butter.

Grease a 12-cup muffin pan and spoon the mix into the pan.

Pop into an oven that has been preheated to 220 °C and cook for 20 minutes.