stevia

FROM THE KITCHEN…   :-)) :-)) :-)) :-)) :-))   (Score: Five Smiles!) Moist rich chocolate muffins with half the sugar. Just divine!   Shamelessly adapted in 2014 from COOK’S.COM chocolate puddle cake. Set your oven to 350F. Line your cupcake tin with cupcake papers. Ingredients: In a large bowl: 1 cup sugar. (Stevia to replace the second cup of sugar will be added below.)  3 cups of regular flour (See gluten-free note below.) 6 Tbsp of cocoa. I use Bensdorp. The Tbsps are well rounded and are probably more like 8 Tbsp total. 2 tsp of baking soda, slightly rounded. 1 level tsp of salt. I use Himalayan crystal salt.     MIX these well. I use a fork.               ADD: ¾ cup oil. Be a tad generous. I use olive oil. 1 tsp of vanilla. 2 level tsp of white powdered stevia, mixed well into two ounces (or so) of hot water.  See Stevia note below. Add the stevia water to a measuring cup and fill to 8 ounces with cold water. Add this to mix. Refill the measuring cup to 8 ounces of cold water.   Add to that 3 Tbsp of white vinegar and then add that to the mix.  Mix the dry ingredients in well with the liquids but don’t beat it to death. Ladle into your muffin papers maybe 2/3 full. Place in oven. Check at 18 minutes. They often take a few minutes more than that. They’re done when a thin bamboo skewer (safer than a toothpick, but it’s your option) comes out clean. Done and Sooooo delicious!  The silver minicake pan is aluminum from Walmart.  The brown paper minicake pan is from King Arthur Flour.  (These are courtesy mentions, not ads.) The silver one may be about 50% bigger than the (Continue Reading)