Don’t Let The Massive Taste Of My Sugar Free Carrot Muffins Fool You – It’s Still Sugar Free!
May 29, 2015
1Preheat the over to 375 Degrees Fahrenheit.
2In a large bowl beat together the egg and erythritol,stevia.
3Add butter,milk and vanilla extract
4Add the dry ingredients(flour,baking powder and baking soda) to the mix with carrot,raisins and walnuts
5Pour mixture into muffin cup in a muffin tray, and then bake for 30-35 minutes until the muffins are golden brown. Cool for 5 minutes and remove them from the tray.
1/4 cup erythritol
1 tsp stevia