Sugar Free Drop Scone Muffins

These delicious English-type sugar free drop scone muffins are inspired by Winnie the Pooh, the cuddly honey-loving bear created by author A. A. Milne. They do not contain any baking powder and so they are slightly heavier than some of the other English muffins we recommend.

Remember Winnie the Pooh loved his food, all of it, but had a special fetish for honey, which, although wonderfully sweet, is natural and doesn't contain any sugar.

Unfortunately most diabetics are warned not to eat honey, because it will unduly raise their blood sugar. If you're on a low GL diet, you may be interested to know that you can consume 10 teaspoons (which is a bit more than three tablespoons) of Xylitol and only use up 5 GLs, while it takes just one teaspoon of honey to make up 5 GLs. The number of GLs you're allowed in a day depends on your height and the amount of exercise you do daily, and it should be spread across the day in several meals. An average height person who doesn't do much exercise is normally allowed about 40 GL through the day.

Sugar Free Drop Scone Muffins Ingredients

• 8 tablespoons all-purpose, self raising flour
• ½ teaspoon of salt
• 1 tablespoon granulated Xylitol or Stevia powder
• 1 large egg
• 1 cup of milk
• 1 tablespoon of butter, softened but not melted
• ½ tablespoon of honey

Method

You will need a large mixing bowl, a sieve and a wooden or plastic mixing spoon, as well as a small bowl, large enough for the egg and milk, and a heavy-based, preferably non-stick frying pan. The larger it is the more sugar free drop scone muffins you'll be able to cook in each batch.

Start by sieving the flour and salt into the mixing bowl and then rub the butter into the mixture. Add the sweetener and stir well.

Crack the egg into the smaller bowl and add the honey. Add the milk and mix with a fork.

Now make a hollow in the centre of the mixed dry ingredients and add the egg-milk-honey mix. Stir until you have a nice, thick batter. If it feels a bit thick you can add another tablespoon of milk.

Lightly grease your frying pan with a tiny bit of butter and heat over a moderate temperature.
Use a dessertspoon to ladle spoonfuls of the batter mixture out of the bowl on onto the surface of the hot pan. Cook gently until bubbles appear on the surface and the underside is golden in colour.
Use a spatula to turn and cook the other side for just a few seconds until it is also golden brown.

Serve your sugar free drop scone muffins with butter, sugar free jam or honey, or just have them on their own. Either way, you'll find these are the most delicious sugar free drop scone muffins.

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