Recently I was asked to be part of the Canderel Taste Test Challenge. The challenge involved baking the same recipe twice to see if there was a taste difference between Canderel Sugarly and sugar.
In the first of two posts I’ll be giving you the recipe for a Blueberry Muffins (today’s) and next my Tiramisu test (keep your eyes peeled for this going live) both using Canderel Sugarly. The recipes were simple, so I was confident about baking them, even though I’ve never made either before!
I’ve baked cakes with sweetener before, for family and colleagues with diabetes/other reasons. On these occasions I’ve needed to be careful with sugar levels. I’m also very aware that sugar is becoming a bit of an enemy for some, I’m not sure I’ll be ditching it yet. However, I’d not used Canderel Sugarly before, so was intrigued to see what it’s like to bake with. Especially as it has a similar texture to sugar and promises to be easy to bake with, but you do just have to keep an eye and make sure they don’t burn as they can cook quicker.
I chose to bake the Blueberry Muffins before a weekend hiking trip, that way I could taste test them on a few people as we were going with friends. The recipe was easy to follow and if I’m honest I didn’t notice much in the cooking time in terms of them being baked through, but as I expected, the sugar ones came out a bit browner.
Texture wise there was little difference, but I do wonder if this was because of the addition of apple to the mixture. This adds it’s own moisture and sweetness to the mix. I’d be intrigued to try a recipe that didn’t involve the addition of extra fruit to see if it is more comparable.
- 300g Self-raising flour, sieved
- 1 tsp Baking powder, sieved
- 1 tsp Bicarbonate of soda, sieved
- 100g Canderel Sugarly
- 100ml Rapeseed oil
- 2 Eggs
- 100ml Soya milk
- 2 Apples, peeled and grated
- 300g Fresh blueberries
- You will need a 12 hole muffin tin lined with muffin cases.
- Preheat the oven to gas 6/200C (180C in a fan oven) Mix together the flour, baking powder, bicarbonate of soda and add the Canderel Sugarly.
- Beat in the oil, eggs and soya milk then stir in the grated apple and a third of the blueberries.
- Spoon the mixture evenly between the paper cases then top each one with remaining blueberries, pushing them slightly into the mixture.
- Put in the oven and bake for about 25-30 mins until risen and golden.
- If you want to make with sugar, use 200g of caster sugar.
- You only need to stir the mixture briefly when making muffins, it can remain slightly lumpy.
Overall it was split. I knew which muffins were which, but I didn’t notice any difference between the two. One of our friends agreed with me. However, Mr W and another of our friends felt they could taste a ‘more artificial’ flavour in the sugarly muffins and weren’t surprised when I revealed which was which.
A hit and miss result, you’ll just have to see what Mr W thought of the tiramisus! Have you baked with Canderel Sugarly before? Would you give it a go? Let me know in the comments,
P.S. Post in collaboration with Canderel Sugarly. As ever all photos, words and opinions are my own (and our friend’s and Mr W’s!)