Sugar Free, Gluten Free - Easy Almond, Lemon and Raspberry Muffins

I purchased some packets of dextrose from Big W yesterday and was keen to try it out.

Dextrose, unlike normal table sugar is 100% glucose. Sugar is 50% glucose, 50% fructose (fructose is the yucky stuff that gives you diseases, stuffs up your appetite control system and makes gives your bum it's own postcode).

I was feeling like something almondish, but not wanting to use numerous egg whites (as you do with friands). I created these yummy muffins instead.

They are not completely fructose free because of the added raspberries, so consume these as part of your normal daily fruit intake.
Don't overeat. Remember - calories are still calories even if you are sugar free.

They are amazeballs!

Delicious. Baking with dextrose - so far so good.

Ingredients

1 cup Gluten Free Self Raising Flour

1 cup Almond Meal

1/2 cup dextrose (add a bit more if you like them really sweet).

Pinch salt

1/4 cup Vegetable Oil

1/4 cup water

3 eggs, lightly beaten

1 tspn finely grated lemon rind

1 cup frozen raspberries

Chuck everything in a bowl (except the raspberries) and mix well. Fold in the raspberries.

Poor batter into silicone muffin or silicone mini loaf tins. Please note that this batter may stick to normal muffin tins, even when greased well.



Makes about 9 muffins.

Cook in a moderate oven for about 20 minutes.

Absolutely delish!

The little man was happy to taste test.