Since writing my previous blog post, I have tried baking diabetic-friendly strawberry cupcakes twice more, and both times I was not satisfied with the result. Thus, I decided that it would be wise to take a breather before getting too frustrated with myself, and changed to a different bake.
I switched to attempting diabetic-blueberry muffins instead, and I have to say that I am pleased with the result – the muffins are light, fluffy and bouncy – which has restored my faith in my ability to tackle this challenge of adapting my normal recipes to diabetic-friendly recipes. To achieve this successful bake I haven’t had to make a great deal of changes to my usual blueberry muffin recipe; slightly lower oven temperature for a slightly longer time, and I swapped caster sugar for a sugar substitute, but kept everything else the same. Great to tuck into on a furloughed-tea break!
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