In a bid to cut-out “white evil” aka sugar, I made these for the kids lunch-boxes using Stevia. I am not much of a chef or a baker, and to be honest, these turned out looking like fruit scones in cup-cake wrappers. I really need to build a better relationship with my oven. I modified this Alison Holst recipe for Strawberry and Cream Cheese muffins.
- 2 cups self-raising flour
- 3/4 cup stevia (I used Hermesetas Stevia Sweet Granulated)
- pinch of sea salt (2 twists on the grinder)
- 1/2 cup cream cheese
- 1 egg
- 1 cup milk
- 1 cup frozen raspberries
- Preheat oven to 200 deg C
- Mix dry ingredients together. Sift flour in a bowl, add stevia, sea salt and mix.
- In a second bowl beat cream cheese with electric beater. Then add milk and egg, and mix together.
- Add the wet ingredients to the dry ingredients along with the frozen fruit. Fold gently until dry ingredients are damp. Don’t over-mix
- Divide mixture into greased/buttered muffin tray or cupcake liners and cook for approx 12 – 15 minutes until done.
And yes, fruit contains sugar. But it’s a healthy source of sugar, and I’d much rather my children ate fruit (in moderation) then large quantities of fruit juice. Over the last few days I’ve restricted Xavier’s juice intake to 1/2 glass here or there. As a result, he’s eating several apples a day instead. But three apples is more filling than a large glass of apple juice, contains less sugar, and is much better for his teeth.