Sugar free Raspberry Jam Muffins

Sugar free raspberry jam muffins are dainty little treats that you can serve up for tea, or make for a kiddies birthday party. Instead of using regular muffin tins to cook them in, we recommend you use cup cake tins that are about 45 mm in diameter, with 12 per tin. They cook in less than half the time bigger muffins need to cook, and so if you only invest in one tin, you can bake in relays without using too much power. checkout, Korean War Reenactments

If you want to use sugar to make these, just substitute one tablespoon of castor sugar for the sweetener. But you'll find it's a real boon to feed kids sugar free food look at, Musical Collectibles at parties. You can also use a different jam to make these little treats, but remember that to keep them sugar free you must use jam that is sugar free, for example the type that is prepared for diabetics. Also, generally the berry jams work best, rather than fruits also see, Collectible Rugs and Carpets like apricot or peach.

Sugar free Raspberry Jam Muffins Ingredients

• 2 cups all-purpose flour
• 2 teaspoons of baking powder
• 2 teaspoons of Xylitol (or 1 or 2 of another sweetener)
• ½ teaspoon salt
• 2 large eggs, preferably free range
• 1 cup of milk at room consider, How to make a Toy Robot temperature
• 4 tablespoons butter, melted and cooled
• 4 tablespoons sugar free raspberry (or other berry) jam

Method

Turn your oven on to 200 °C and then assemble all your ingredients.

Start by sifting the dry ingredients into a large mixing bowl. Break the eggs into another bowl and beat with a fork or a rotary beater. Measure out the milk and add it to the eggs together with the cooled down butter. Add this mixture to the dry ingredients and then mix thoroughly until it is reasonably smooth.

Add the sugar free jam to the sugar free muffin batter and mix again.

Grease your muffin tin or tins and then half fill with the batter.

Bake for just ten minutes. Use a skewer to make sure that the muffins are cooked, before removing the tins from the oven. Let them stand for about five minutes before carefully removing each one from the tin. If you only have one tin you will have to load a second round.

When they are all ready, serve with a little butter and a dollop of jam, to make these the most delicious sugar free raspberry jam muffins.


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