:) Thanks so much for the feedback and I'd love to hear how they are with
even less maple syrup if you give that a try!
Not exact matches
I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put
less maple syrup in as didn't have full amount so the recipe should have been
even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.
Maple sugar may
even work but that seems to be
less common than coconut sugar.
I've been looking at a frosting to use for some vegan cupcakes and was over using coconut oil and
maple syrup or
even worse, frosting
less.
then changed it up a bit — using
less maple syrup and more applesauce to cut the sugar content
even more (it is breakfast afterall).
For health reasons, we \'ve had to cut way back on our sugar intake,
even our old fave,
maple syrup, so I \'ll have to omit that one ingredient, but our palates have adapted to
less sugar, so I suspect we will find these almost as tasty.
I would
even maybe use 1/4 cup or more
less maple syrup next time than called for and I'm sure it would still be soooooo good!
However, taking in that much simple sugar (
even though
maple syrup contains minerals and is
less refined than corn syrup, cane sugar, or artificial sweeteners) will cause spikes and crashes in your blood sugar, and the potential for insulin resistance.
This story suggests that
maple syrup enhances the use and results of antibiotics that have been found
less effective against superbugs,
even against infections caught in hospital environments.