@xjmxinhao2: #fyp #audit

xjmxinhao2
xjmxinhao2
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Saturday 25 April 2026 07:04:35 GMT
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MUFFIN BATTER Dry Ingredients 140g all purpose flour 15g cornstarch 100g vanilla whey isolate protein 30g nonfat milk powder 40g light brown sugar 15g erythritol/monk fruit blend 1¼ tsp baking powder ¼ tsp baking soda ½ tsp salt 6–8g sugar-free salted caramel instant pudding mix (optional) 1½ tsp apple pie spice Wet Ingredients 3 large eggs 300g 2% plain Greek yogurt 180ml nonfat milk 45g melted butter 1 tsp vegetable glycerin 2 tsp vanilla extract STREUSEL TOPPING Mix until crumbly: 35g all purpose flour 18g light brown sugar 10g erythritol/monk fruit sweetener 18g melted butter pinch salt pinch cinnamon  MUFFIN METHOD Preheat oven to 350°F Combine all wet ingredients in large bowl. In separate bowl whisk all dry ingredients. Fold wet into dry just until combined. Rest batter 5 min. Fill parchment lined jumbo muffin wells. Add streusel topping generously. Bake 19-23 min until tops are set and centers slightly soft. Cool completely. GOOEY CARAMEL APPLE FILLING (Add after muffins have cooled) Ingredients 85-100g zero sugar apple pie filling, finely chopped 40g salted caramel skinny syrup 20g light brown sugar 10g butter ¼ tsp molasses pinch salt 1 tsp cornstarch + 1 tbsp milk (for slurry) Method Mix cornstarch + milk separately. Add syrup, slurry, sugar, butter, molasses, salt to saucepan. Simmer 1–2 min until glossy and thick. Remove from heat. Stir in chopped apple filling and 6g sf jello mix. Cool fully, then refrigerate until thick. FILLING THE MUFFINS Once muffins are cooled: Core center of each muffin. Spoon or pipe in filling. Replace top plug if desired. Best eaten warm/reheated for 30 seconds.
MUFFIN BATTER Dry Ingredients 140g all purpose flour 15g cornstarch 100g vanilla whey isolate protein 30g nonfat milk powder 40g light brown sugar 15g erythritol/monk fruit blend 1¼ tsp baking powder ¼ tsp baking soda ½ tsp salt 6–8g sugar-free salted caramel instant pudding mix (optional) 1½ tsp apple pie spice Wet Ingredients 3 large eggs 300g 2% plain Greek yogurt 180ml nonfat milk 45g melted butter 1 tsp vegetable glycerin 2 tsp vanilla extract STREUSEL TOPPING Mix until crumbly: 35g all purpose flour 18g light brown sugar 10g erythritol/monk fruit sweetener 18g melted butter pinch salt pinch cinnamon MUFFIN METHOD Preheat oven to 350°F Combine all wet ingredients in large bowl. In separate bowl whisk all dry ingredients. Fold wet into dry just until combined. Rest batter 5 min. Fill parchment lined jumbo muffin wells. Add streusel topping generously. Bake 19-23 min until tops are set and centers slightly soft. Cool completely. GOOEY CARAMEL APPLE FILLING (Add after muffins have cooled) Ingredients 85-100g zero sugar apple pie filling, finely chopped 40g salted caramel skinny syrup 20g light brown sugar 10g butter ¼ tsp molasses pinch salt 1 tsp cornstarch + 1 tbsp milk (for slurry) Method Mix cornstarch + milk separately. Add syrup, slurry, sugar, butter, molasses, salt to saucepan. Simmer 1–2 min until glossy and thick. Remove from heat. Stir in chopped apple filling and 6g sf jello mix. Cool fully, then refrigerate until thick. FILLING THE MUFFINS Once muffins are cooled: Core center of each muffin. Spoon or pipe in filling. Replace top plug if desired. Best eaten warm/reheated for 30 seconds.

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