I decided to play with one of my favourite Pumpkin Muffin recipes the other day to see if I could replace the sugar in it with a sugar substitute suitable for baking, and replace the regular cooking oil with coconut oil, which is better for you.
Haha, I know . . . it's not hard to tell the difference between the normal one and the substituted one!
That's my fault actually. I hadn't realized that when I added the melted coconut oil to the wet ingredients it would immediately harden into lumps and bumps. I could reheat it because of the eggs, and so I just tried to break it into as small a bits as possible, before stirring it in.
My friend Ruth has since counseled me that this wouldn't have happened if I had brought all of my ingredients to room temperature first. She also recommended blitzing them together in a food processor or blender.
Actually I thought the sugar sub ones were a lot tastier. The coconut oil added a lovely flavour. But both muffins are very delicious. I compared a bite of each and Todd compared a bite of each (without me telling him which was which) and we both concluded that while they were both really tasty, the low sugar ones were tastier!
Not only that but we saved a whopping 51 calories per muffin! With 8g of fat per muffin and high fibre goodness, these are an excellent addition to your breakfast rota, or for a coffee or tea break treat or snack.
*Pumpkin Muffins, Two Ways*Makes one dozen
1/2 tsp vanilla
1/2 tsp vanilla
For both muffins. Line a 12 cup muffin tin with paper liners. Set aside. Preheat the oven to 200*C/40)*F/ gas mark 6.
Calories per normal muffin: 185
Calories per sugar free muffin: 134
Grams of fat per muffin: 8
Vitamin A: good
Post Script - One of my readers Paul had noted that coconut oil might not be as good for your heart as formerly suggested:
Regarding coconut oils,much of what I have read tend to suggest they are not necessarily as good for you as their promotors suggest. Coconut oil is about 90% saturated fat, which is a higher percentage than butter (about 64% saturated fat), beef fat (40%), or even lard (also 40%). Too much saturated fat in the diet is unhealthy because it raises “bad” LDL cholesterol levels, which increases the risk of heart disease. So it would seem that coconut oil would be bad news for our hearts.
I would use it under caution I suppose. Perhaps a wiser choice would be either corn oil or sunflower oil! The grams of fat would stay the same.