For those of you who are regular readers of my blog you will notice that I always replace sugar with fructose in my recipes. I am sucrose intolerant which means my body cannot digest sucrose. I have been asked on a few occasions recently about this and I hope this post helps. I am not going to get into the benefits or lack thereof of any product. However, knowledge is power and so hopefully, the following will add to what you already know.
Sucrose, which we see most commonly in the form of cane sugar is a molecule that is a disaccharide composed of glucose and fructose and has the molecular formula C12H22O11. Both cane and sugar beets are used to make sucrose. We come across various forms of sugar in our daily life and this is a ‘hidden’ ingredient in a lot of prepackaged products.
Glucose and fructose are both simple sugars (monosaccharides). Glucose is commonly known as dextrose. The molecular formula for both is C6H12O6. Fructose is sourced from plant sources and is found in honey, tree and vine fruits, flowers, berries and most root vegetables.
Diabetics have a real problem with sucrose, glucose and fructose in their diets and it is important to keep this in mind when reading my recipes. They are designed for people like me, people that cannot process sucrose. However, this particular recipe is diabetic friendly. It uses Canderel Yellow, which is a sucralose based product. The most important thing to keep in mind here is that sucralose is a volume for volume replacement for sugar / fructose and so if you would like to substitute this for any sugar / fructose in my recipes, you need to do it per volume (i.e. cups) and not per weight (i.e. grams).
I made these cranberry and raisin muffins with two aims in mind – firstly would they have the same texture and taste as my regular muffins and would they store well? They are slightly sweeter than my blueberry muffins, but this could be because of the dried fruit. They kept very well and I was still eating them three days later for breakfast.
- 215g flour
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- ½ cup Canderal Yellow (or your locally available Sucralose product)
- 50g dried cranberries
- 25g raisins
- 60g butter
- 1 egg, lightly beaten
- ½ cup milk
- Preheat the oven to 200° Celsius
- Mix together the dry ingredients
- Melt the butter
- Add the milk to the egg and then add the melted butter
- Make a well in the centre of the flour and pour in the liquid
- Gently fold in until just mixed – you want a lumpy texture
- Spoon the mixture into a prepared muffin tin
- Bake for 15 minutes
- Allow to cool on a wire rack
disclaimer: I have not been paid to advertise Canderel Yellow, however, the product was given to me at no charge at a bloggers event hosted by Canderel.