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Sugar free Raspberry and Lemon muffins

Posted on December 3, 2012 by in baked goods

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Sugar free

Sugar free, low fat, low salt, low gluten…… gives me an all time low, generally! I have always  been of the opinion that I would rather have less of a good thing than to try and make the good thing less good…catch my drift? Sugar free sweets and baked goods are usually without taste and very expensive and to keep up with the demand of two growing, studying children can be quite daunting.

I got a bit of a rap over the knuckles the other day, because of all the treats I have in the house. While the children are small, they run, swim and play to get rid of all the unwanted kilojoules, but as they grow older, bad habits die hard and then they have problems, like diabetic, weight issues and even allergies and a few other unwanted ailments.  I get that, struggling with a few bad habits myself! Ever smeared a slice of bread through the pan after you’ve made “boerewors” (sausage)? Just asking?

Sugar free cooking is easier I would say, sugar free baking not so easy, but where there is a will, there is a way and I will keep trying new ways and new recipes to increase my sugar free repertoire.  I often make sugar free date and coconut balls, but I end up eating the whole batch, because dates are not my children’s favorite! I have also tried going halfway with sugar free baking by using half sugar and half Canderel in a Pound Cake with Marachino Cherries, but this time I wanted to try using only Canderel to see how it behaves in baking. Well, I was pleasantly surprised. Canderel Yellow did not affect the texture nor the taste of these muffins  and they looked and tasted so good!!

Sugar free

Sugar free Raspberry and Lemon Muffins

makes 12 muffins


500 ml flour

3 tsp baking powder

2 ml salt

200 ml Canderel Yellow

3 eggs

zest and juice of 1 lemon

100 gr butter – melted

125 ml milk

250 raspberries


Preheat oven to 180 C. Spray a 12 hole muffin pan with Spray n Cook. In a big mixing bowl, mix all the ingredients, except the raspberries together until smooth. Spoon into the muffin pan and top each muffin with a few raspberries. Bake in a preheated oven for 20-25 minutes. Eat warm with a cup of tea or keep for the lunch boxes!!

Cook’s Notes – you can replace the raspberries with any fruit or nuts of your choice.

This is not a sponsored post, just a product I enjoyed using!

Sugar free

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This coming Saturday, I am cooking my behind off against the uber-talended Kristy Snell from Foodmonger and Jan Tripepe  in a Dinner Diva semi-final. Do join us for lots of fun…… SABC 2, 8.30 Saturday 8 December!

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10 Responses to “Sugar free Raspberry and Lemon muffins”

  1. usha singh 3 December 2012 at 8:57 am #

    This looks amazing and did you 200ml canderal for 200ml sugar??

    • nerinatimm 3 December 2012 at 1:34 pm #

      Thank you Usha, no I used 200 ml Canderel vir 250ml sugar!!

  2. usha singh 3 December 2012 at 9:00 am #

    oh yes i know about growing boys, mine are now 32 & 30 and keen cyclists and they have grown out of the “i want something sweet” phase now

  3. Valerie Steyn 3 December 2012 at 10:08 am #

    Smaak die muffins nie na Canderal nie? Dit lyk heerlik!

    • nerinatimm 3 December 2012 at 1:34 pm #

      Valerie, nogal verbasend nie, nie een van my kinders het dit opgetel nie!

  4. Zirkie 3 December 2012 at 11:17 am #

    Dit lyk pragtig!

    • nerinatimm 3 December 2012 at 1:33 pm #

      Baie dankie Zirkie!!

  5. Jeff @ Cheeseburger 5 December 2012 at 5:10 am #

    Sugar free, low fat, and low gluten are music to my ears. This is an excellent recipe especially for winter when I generally have a harder time keeping my weight in check.

    • nerinatimm 5 December 2012 at 8:26 am #

      Thank you Jeff, yes we all have a problem with that!


  1. Muffins with Parmesan and Amasi - December 19, 2017

    […] Sugar-free Raspberry and lemon Muffins […]

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