Sugar Free Fat Crumpet Muffins
These sugar free fat crumpet muffins are based on a Royal Baking Powder recipe that was published in one of the American company's legendary little recipe books Anyone Can Bake (New York, 1927).
Baking powder has become such a part of every baker's life that it is hard to imagine that it was only "invented" in the mid-19th century. In the early days baking powder was simply a combination of baking powder and cream of tartar. It was a terrific leavening agent, but it was unpredictable. Then Royal Baking Powder (made by this company) became the standard - surprisingly using cream of tartar from the juice of French grapes.
Perhaps what is even more extraordinary is that this brand is available all over the world today.
Royal Baking Powder Crumpets
So what goes into what in 1927 was called Royal Baking Powder "Crumpets"? Not surprisingly, pretty well what goes into all other muffins (in no particular order):
• melted shortening,
• baking powder, and
• sugar (which of course we are going to substitute with a sweetener).
The difference though between these crumpet muffins and muffins cooked in the oven is that these are cooked in a greased griddle or frying pan on top of the stove. But unlike most of the English muffin recipes in this collection of free recipes, they are cooked in greased muffin rings place on either a greased griddle or a greased frying pan, which allows them to rise a lot more. For this reason they also look a lot more like scones than either English or American muffins.
Sugar Free Fat Crumpet Muffins Ingredients
• 2½ all-purpose flour
• 4 teaspoons of baking powder
• 1 teaspoon of salt
• 1 tablespoon granulated Xylitol or Stevia powder
• 2 eggs
• 1½ cups of milk
• 4 tablespoons of butter, melted and cooled
A word of warning: Baking powder can introduce a very distinctive soda-like taste to muffins. Cut down to three teaspoons if it doesn't taste too great. But try the full quantity first, because it really is a matter of taste.
The reason there is more baking powder in these sugar free fat crumpet muffins is that they will rise more or less to the size of scones, rather than look like standard English muffins - or crumpets!
Start by melting the butter and allowing it to cool for a short while. Then beat the eggs into the milk and add this mixture to the butter. Make sure that the ingredients are well mixed.
Sift the flour with the salt, sweetener and the baking powder together and pour the milk mixture into it.
Grease the pan or griddle, and the muffin rings. Heat the pan on medium high, and then put the rings onto the pan. Fill the rings about two-third full with the batter mixture and let the mix cook slowly. The mixture should puff up and the underside should become a nice, golden brown colour. When this happens, turn with a spatula or pancake turner, and allow the other side to cook. Remove from the heat.
Unlike English muffin-crumpets, these delicious crumpet-muffins may be split while hot and buttered. Instead of eating them with a sweet ingredient, try cottage cheese with your sugar free fat crumpet muffins.