Member recipe

Diabetic and Lactose Free Marble Cake Muffins

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Cooking time

Prep: 30 minutes Cook: 25 minutes 5 mins cool down time

Skill level



between 15 and 20 muffins

Sugar free and lactose free (optional) muffins inspired by the classic and well known Marble Cake, suitable for diabetic and lactose intolerant people.

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  • 200g soft (dairy free) margarine
  • 200g caster sugar / 6 tbsp Stevia Sweetener
  • 1 tbsp vanilla extract
  • 3 eggs
  • 250g plain flour / 250g self-raising flour
  • 3 tbsp baking powder / none if using self-raising flour
  • 2 tbsp (lactose free) milk
  • 3 tbsp coco powder


  1. Preheat the oven to 180°C/350°F, Gas Mark 4 or 160°C for a fan assisted oven.

  2. In a large bowl, beat the butter, 180g caster sugar / 3 tbsp of Stevia sweetener and the vanilla extract together until the mixture is light and fluffy. Beat in the eggs, one at a time, then sift the flour, and baking powder if using plain flour, over the mixture and fold in with 2 tbsp of the milk.

  3. Separate 1/3 of the mixture into another bowl. Add the coco powder to that bowl and stir together until well mixed. Alternating the chocolate mixture with the vanilla mixture, put four half-teaspoons of both into each paper muffin case. Take a the back of a teaspoon and stir the vanilla and chocolate mixtures together so that they create a swirling pattern

  4. Bake for 25 minutes or until well risen and springy to the touch. Transfer to a wire rack to cool.

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