Artificial sweetener (Recipe: sugar-free Colombian cocoa muffins)

One scientific thing to know about artificial sweetener:

For many people, including those with diabetes, artificial sweeteners are a fact of life, but not all are created equal. In fact, not all are created the same way. Splenda® (sucralose) is the only one made from real sugar, by moving some atoms around on the sucrose (sugar) molecule. The change in molecular structure prevents the "sugar" from being absorbed into the body (i.e., no calories). It's more a modified product than an artificial one. On the other hand, both Equal (aspartame) and Sweet 'N Low (saccharin) are made from chemicals that, when combined, form crystals.

If controlling your blood sugar is an issue, please check with your doctor before incorporating any artificial sweetener into your diet. Stevia might be a good natural option.

Cooking or baking?
Both. For cooking, it's easy to substitute artificial sweeteners in most recipes, though occasionally you will notice a difference in texture. Splenda makes a special for-baking version that substitutes one-to-one for sugar.

Storage:
Store packets in a container with a tight-fitting lid, to keep out any moisture. Boxes of the baking formulation will keep for months in a dry pantry cupboard.

Pantry ingredients in this recipe:
Artificial sweetener (more facts and ingredient photos)
Cocoa powder
Baking powder
All-purpose flour
Vanilla extract

Sugar-free Colombian cocoa muffins

The original recipe, which I've adapted from 1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and Other Quick Breads, suggested having these muffins with cappuccino. Instead, I decided to turn a spoonful of my morning coffee into the icing! I've made the muffins sugar-free, but the icing uses real confectioners sugar, so have them either way, with or without the glaze. I'm not sure why these are called Colombian, when they use Dutch-processed cocoa. Makes 36 mini-muffins.

Ingredients

1-1/2 cups unbleached all-purpose flour
1-1/2 cups Splenda for baking
1 Tbsp baking powder
1/4 cup Dutch-processed cocoa powder
1/2 tsp kosher salt
3 large eggs
2/3 cup nonfat (skim) milk
1/2 cup (one stick) butter, melted (I do this in the microwave)
1 tsp pure vanilla extract
1/4 cup confectioners sugar (optional)
1 Tbsp brewed coffee (with or without milk)

Directions

Preheat the oven to 375°F, and line two mini-muffin pans with paper liners (or spray with baking spray).

In a large bowl, combine the flour, Splenda, baking powder, cocoa and salt.

In a medium bowl, beat together the eggs, milk, melted butter and vanilla extract. Add the egg mixture to the flour mixture, and stir just until the dry ingredients are moistened.

Using a teaspoon, fill the muffin cups 2/3 full. Bake for 9 minutes, until a toothpick inserted in the center of one muffin comes out clean. Cool in the pan for 2-3 minutes, then turn out onto a cooling rack set over a baking sheet or paper towels.

To make the (optional) icing, whisk together the confectioners sugar and coffee, until there are no sugar lumps. With a spoon, drizzle the icing over the muffins.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Grilled tamarind chicken
Asparagus, nectarine and tomato salad
Granola-filled baked apples
Chocolate double ginger cupcakes
Sugar-free chocolate cupcakes

Other recipes that use artificial sweetener:
Low-sugar and whole wheat garden harvest cake with zucchini, apple, and carrot, from Kalyn's Kitchen
Fresh blackberry jam, from Meathenge
Applesauce spice cake, from Teenie Cakes
Sugar free pound cake, from Life is Better with Cake
Low-carb pumpkin cheesecake, from Christine Cooks

Cooking or baking?
Both. For cooking, it's easy to substitute artificial sweeteners in most recipes, though occasionally you will notice a difference in texture. Splenda makes a special for-baking version that substitutes one-to-one for sugar.

Storage:
Store packets in a container with a tight-fitting lid, to keep out any moisture. Boxes of the baking formulation will keep for months in a dry pantry cupboard.

Pantry ingredients in this recipe:
Artificial sweetener (more facts and ingredient photos)
Cocoa powder
Baking powder
All-purpose flour
Vanilla extract

Sugar-free Colombian cocoa muffins

The original recipe, which I've adapted from 1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and Other Quick Breads, suggested having these muffins with cappuccino. Instead, I decided to turn a spoonful of my morning coffee into the icing! I've made the muffins sugar-free, but the icing uses real confectioners sugar, so have them either way, with or without the glaze. I'm not sure why these are called Colombian, when they use Dutch-processed cocoa. Makes 36 mini-muffins.

Ingredients

1-1/2 cups unbleached all-purpose flour
1-1/2 cups Splenda for baking
1 Tbsp baking powder
1/4 cup Dutch-processed cocoa powder
1/2 tsp kosher salt
3 large eggs
2/3 cup nonfat (skim) milk
1/2 cup (one stick) butter, melted (I do this in the microwave)
1 tsp pure vanilla extract
1/4 cup confectioners sugar (optional)
1 Tbsp brewed coffee (with or without milk)

Directions

Preheat the oven to 375°F, and line two mini-muffin pans with paper liners (or spray with baking spray).

In a large bowl, combine the flour, Splenda, baking powder, cocoa and salt.

In a medium bowl, beat together the eggs, milk, melted butter and vanilla extract. Add the egg mixture to the flour mixture, and stir just until the dry ingredients are moistened.

Using a teaspoon, fill the muffin cups 2/3 full. Bake for 9 minutes, until a toothpick inserted in the center of one muffin comes out clean. Cool in the pan for 2-3 minutes, then turn out onto a cooling rack set over a baking sheet or paper towels.

To make the (optional) icing, whisk together the confectioners sugar and coffee, until there are no sugar lumps. With a spoon, drizzle the icing over the muffins.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Grilled tamarind chicken
Asparagus, nectarine and tomato salad
Granola-filled baked apples
Chocolate double ginger cupcakes
Sugar-free chocolate cupcakes

Other recipes that use artificial sweetener:
Low-sugar and whole wheat garden harvest cake with zucchini, apple, and carrot, from Kalyn's Kitchen
Fresh blackberry jam, from Meathenge
Applesauce spice cake, from Teenie Cakes
Sugar free pound cake, from Life is Better with Cake
Low-carb pumpkin cheesecake, from Christine Cooks

Comments

I may have to make these for my podmates who are watching their waistlines.... they look wonderful, Lydia!

Metabolically speaking, flour and sugar are the same in the body. Folks who are diabetic and or on low carb diets do indeed use sugar substitutes like Splenda, Truvia, ertythritol or stevia, etc....but flour is full of carbs that spike blood sugar the same as table sugar.

I make baked goods using coconut flour, pecan meal, hazelnut or almond flour to avoid the blood sugar spike, need for diabetes meds and resulting weight gain. By going low carb, I brought my blood sugar down to the 90's from 478 strictly by what I eat instead of needing meds. I have also lost more than 130 pounds so far this year :-)

Wow, the interwebs certainly are working quickly today. I just found this recipe through Food Blog Search and linked to it in my post this morning. (Didn't even notice it was a brand new post, that's how unobservant I am.)

Michelle, one bite was just the perfect amount. Of course, my husband and I each had more than one....

Wendy, you're absolutely right about sugar and carbs. And congratulations on your spectacular weight loss and great health!

Kalyn, we're both on the low-sugar baking wave length today. Isn't that funny?

I don't know much about artificial sweeteners, but I do know that these muffins look incredibly rich and inviting.

Wow!! if I baked I would bake these!!
I know it looks easy and it is - but getting the muffin tins out their hiding place is not!