Following a recent product review I was approached by Canderel and asked to review Sugarly as it is designed for baking. Rather than using my own Blueberry Muffin Recipe, I’m starting with their’s, but you know me I have to tweak a recipe.
Sugarly is a granular product that looks just like sugar. I was sent two packs, the pack says use half the quantity of white sugar.
To make this a ‘Free From’ Blueberry Muffin Recipe I have substituted the flour with gluten free and I am using almond milk. My muffins are sugar, gluten and dairy free.
OK so there is sugar in the fruit, but it is unprocessed. Some people classify eggs as dairy. These people are strange, deluded and wrong, imagine squeezing an egg out of a cows udder. I’m not claiming egg free status (rant over)!
To make my Free From Blueberry Muffin Recipe you will need
- 300g Gluten Free white Flour
- 2.5 Teaspoons Baking Powder
- 175g Canderel Sugarly
- 100ml Vegetable Oil
- 2 Eggs
- 100ml Almond Milk
- 2 Apples
- 1 Punnet Blueberries
Line a 12-hole muffin tin with muffin cases, this mix made 11 muffins for me. Put the oven on at 200C/180Fan/400F/Gas 6
Peel two apples and grate them on the coarse side of the grater. In a bowl add all the wet ingredients, Oil (use flavourless oil not olive), Almond Milk, Eggs. Mix together and add the Apples and two thirds of the Blueberries. If you cannot get fresh blueberries frozen ones will also work well – mix gently to combine but not brake up the berries.
Sieve together the Gluten Free Flour and Baking Powder, you need to sieve it to make sure all is combined. Add the Sugarly and mix. If you prefer you could use ordinary self-raising flour with the addition of 1 teaspoon baking powder (not 2.5 teaspoons).
Mix the wet and dry ingredients until combined, do not overwork the mix, if there are tiny specks of flour don’t worry it will be fine. Over mixing will alter the texture of the finished muffin. Pile the mix into the muffin cases, scatter the remaining blueberries over the surface and poke them into the mix.
Bake for 30 mins until golden and a skewer comes out clean. Transfer to a wire rack to cool and serve. I did struggle at this point; I wanted to get my teeth into them.
They were delicious, they were sweet, but not overly so. There was no aftertaste that I often associate with sweetener. I have since fed them to my husband, parents and mother-in-law at which time the muffins ran out. I did not hide the fact that this Blueberry Muffin Recipe used a sugar replacement, I’m not sure they would have noticed though? None of my tasting panel thought that they tasted different from my usual Blueberry Muffin Recipe. Using Sugarly saves about 60 calories per muffin and every little helps. So the stevia that I currently use in my tea is going in the bin and I’ll use the rest of the Sugarly in baking and in my hot drinks!
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