Strawberry Jam Filled Muffins
Who doesn’t love a basic, simple muffin with a cup of tea or coffee in the evening? Isn’t it just the perfect accompaniment? A simple muffin can be boring, but adding a touch of strawberry can make it much more special. This recipe is for all of us who want to enjoy the simple pleasures of life, but restrict ourselves because we have to avoid sugar. NO BUTTER, NO SUGAR, this muffin is healthy and will hit all the right notes on your taste buds at the same time. This is one of my most special recipes and I have made this strawberry jam-filled muffin several times as all my family members love it.
Although we use flour in this cake, KETO diet followers can substitute the flour with a mix of almond flour, coconut flour, and cornstarch.
The majority of bakers will agree that making a muffin without sugar is tough. We are often confronted with the problem of wanting to enjoy a tasty dessert without ingesting too many calories. Most sugar-free sweeteners have the drawback of being able to compensate for the sweetness of a high amount of sugar with a small amount of sweetener. This may have an impact on the final product’s texture and flavor. What if you could find a sweetener that was identical to sugar in every way? That wouldn’t affect the desert’s taste, flavor, or texture!
I’ve used VIStevia’s All-Purpose Stevia Sweetener, which I’ve found to be excellent for baking and sweets. I couldn’t tell this muffin wasn’t made with sugar! It tasted just as delicious as, if not better than, the sugar muffins. It’s extremely tasty while being quite light. If you’re trying to avoid sugar and reduce your calorie intake, this sugar-free strawberry jam-filled muffin is a must-try.
Why did I choose VIStevia’s sweetener? First and foremost, because it is sweetened with Stevia, this sweetener is completely natural. It has no harmful synthetic chemicals in it and is 100% safe for all. This sugar substitute is suitable for diabetics, Keto dieters, and even children. The most important aspect is that it is tasty and simple to prepare.
So let’s take a look at the ingredient list for these sugar-free Strawberry Jam filled muffins.
Check out the entire recipe here: https://youtu.be/f8-FnAByUW8
- 60 g of Flour
- 4 g Baking Powder
- 30 g Oil
- 15 ml Milk
- VIStevia Strawberry Jam
- 2 Egg yolks
- 2 Egg whites
- 40g VIStevia All-Purpose sweetener
- Electric Whisk
- Muffin Mold set
- Spoon and bowl
Getting the mold set ready
Place the paper mold set in a pan and keep it ready to use.
Preparing the batter
Separate the egg yolk and white.
Add 40 gms of VIStevia’s all-purpose sweetener to a bowl and pour 2 egg yolks into it.Start by whisking together the egg yolk and VIStevia’s All-Purpose Sweetener, until fluffy and doubled in volume. This sweetener has the property of reacting to eggs in the same manner as sugar does. In comparison to the amount of sugar that should be in the recipe, we use around 40% of the sweetener. This sweetener mixed well with the yolks, yielding a result that was identical to sugar after whisking.Mix all the dry ingredients, sift together and keep aside.Add the dry ingredients and oil and milk in the batter. Fold it in so that volume is not lost.Whisk the two separated egg whites to soft peaks. Whisking the egg whites adds as much as three times the volume to the muffin, and it makes the muffin fluffy, light, and spongy. It’s important not to over-whisk the egg whites, since this can cause them to separate. This may take about 5 minutes.
Fold in the egg whites in three parts to the batter.
Start folding the mixture. The muffin will be thick if the batter is whisked forcefully, so fold it in as softly as possible. When doing this, it’s preferable to use a spatula.
Put the batter into the muffin mold set. The size isn’t an issue, but you should only fill the muffin mould halfway because the batter will need to rise. Add a liberal amount of VIStevia Strawberry jam on top of each muffin. You may alternatively incorporate the jam into the batter and mix it gently (like we do with marble cake) before pouring the batter into the mold
Bake at 180 degree Celsius for 12 mins. The best way to judge if the cake is done is to use a toothpick and pierce it in the center of the cake. The cake is done if it comes out clean.
So, your strawberry jam-filled muffin is ready to serve.
I prefer it plain. To make this cake creamier and richer, you can add buttercream icing or cream cheese frosting. In any recipe, you may replace the sugar with VIStevia’s sweetener (40%) instead of sugar. This muffin may be used as a foundation for a variety of desserts. This muffin may also be a kid’s favorite.