Sugar free muffin recipe

Sugar-Free Raindrop Cake

Is there anything better than savoring a delicious Sugar-Free Raindrop Cake on a rainy and slightly chilly autumn afternoon? This traditional recipe, originating from Portugal, has won the hearts of Brazilians since the mid-19th century and has become a classic in our cuisine. It's that comforting treat that brings back fond memories and makes us feel embraced.

Now, imagine being able to enjoy this gastronomic pleasure in a healthier and more conscious way. Yes, it's possible! With a few adaptations, you can prepare a light raindrop cake, preserving that irresistible flavor we all know, but opting for whole and plant-based ingredients. And the best part is that you don't need to resort to frying, making this version even healthier and lower in calories.

By replacing white wheat flour with whole wheat and using plant-based ingredients such as plant milk and demerara sugar, you'll be adding nutritional value to your raindrop cake. These whole options are rich in fiber, vitamins, and minerals, providing greater satiety and benefiting our health.

Ingredients:

1 egg

4 tablespoons of Brown Sugar

½ cup of Rice Biov Milk

1 teaspoon of baking powder

A pinch of Atlantis Sea Salt

2 drops of vanilla extract

2 cups of Whole Wheat Flour

Cinnamon powder to taste

Instructions:

1. Blend the egg, sweetener, plant milk, baking powder, salt, and vanilla extract in a blender.
2. Pour the mixture into a bowl and gradually add the flour.
3. Stir until you obtain a homogeneous batter.
4. Divide the batter into small molds and bake in a medium heat oven for 20 minutes or until golden.
5. Sprinkle the cakes with cinnamon powder and serve.

Preparation Tips:

Remember to keep an eye on the cakes while baking to remove them when they turn golden and prevent them from burning.