My experiment today was to make chocolate muffins without a sugar free cake mix as the base. I wanted to develop my own recipe. It sounded so simple. However, I found that I greatly over-estimated my creative baking skills. It was such a disaster that I won’t even list the recipe, but here are the ingredients I used:
They looked so nice in the pan and cooked up beautifully. I couldn’t wait to taste them.
I took one bite of the warm muffin – and promptly spit it out into a napkin! There was no sweetness at all – it actually kinda set my teeth on edge. All 12 muffins (minus that one bite) went right into the “chicken bowl” that we keep in the kitchen for scraps to feed the chickens.
I decided to give it another try immediately. I decided to add some monkfruit sweetener, vanilla extract, and a little Fage nonfat Greek yogurt. Surely those additions would make the muffins wonderful – or at least palatable.
So I made a second batch with those modifications. Again, I was eager to try them out. They looked and smelled wonderful. This time I got 2-3 bites down before tossing all the rest into the chicken bowl. The second batch didn’t set my teeth on edge, but they simply didn’t taste good. Sigh.
I have to say – those sugar-free cake mixes are looking a lot more appealing at this point! I’ve run out of muffin-making steam for today, but maybe tomorrow I will be go back to the original sugar-free cake mix chocolate muffin recipe!