Sugarless bakery goods, e.g., cakes and muffins

An essentially dry, sugar-free cake or muffin mixture capable of admixture with water, oil and egg to provide a cake batter suitable for baking into a cake or muffin that is essentially indistinguishable from a sugar-containing cake or muffin comprising:

• (a) an oligomeric polyol bulking and sweetening agent predominantly having the following structural formula (I):
• ##STR10## in an amount of about 30% to about 50% by weight of the dry mixture;
• (b) a protein source selected from the group consisting of flour, gluten, starch and mixtures thereof in an amount of 35% to 70% by weight of the dry mixture;
• (c) a leavening agent in an amount of about 0.1% to about 5% by weight of the dry mixture;
• (d) a high potency, sugarless sweetening agent in an amount of about 0.1% to about 2% by weight of the dry mixture.

An essentially dry, sugar-free cake or muffin mixture capable of admixture with water, oil and egg to provide a cake batter suitable for baking into a bake or muffin that is essentially indistinguishable from a sugar-containing cake or muffin comprising:

• (a) an oligomeric polyol bulking and sweetening agent predominantly having the following structural formula (I):
• ##STR13## in an amount of about 30% to about 50% by weight of the dry mixture;
• (b) a protein source selected from the group consisting of flour, gluten, starch and mixtures thereof in an amount of 35% to 70% by weight of the dry mixture;
• (c) a leavening agent in an amount of 0.1% to 3% by weight of the dry mixture;
• (d) a high potency, sugarless sweetening agent in an amount of 0.1% to 2% by weight of the dry mixture.

A dessert kit for admixture to form a batter which, upon heating to an appropriate baking temperature, will increase in volume to form a baked dessert selected from the group consisting of cakes and muffins, comprising separately packaged kit formulations (a) and (b):

• (a) a protein source selected from the group consisting of flour, gluten, starch, and mixtures thereof in an amount of about 65% to about 90% by weight;
• a leavening agent in an amount of about 0.1% to about 5% by weight;
• an edible oil in an amount of about 1% to about 10% by weight;
• and
• 0. 1% to 3% of a high potency sweetener;
• and
• (b) an aqueous solution of an oligomeric polyol bulking and sweetening agent said polyol predominantly having the following structural formula I:
• ##STR14## said oligomeric polyol is used in an amount sufficient to provide 10% to 18% by weight polyol of formula I, based on the total weight of the batter.

An essentially sugar-free cake or muffin batter formulation which, upon heating to an appropriate baking temperature will increase in volume to form a baked cake or muffin comprising:

• (a) an oligomeric polyol bulking and sweetening agent including a polyol having the following structural formula (I):
• ##STR15## said polyol of formula I included in the batter in an amount of 10% to 18% by weight of the batter formulation;
• (b) an edible oil or fat in an amount of about 10% to about 20% by weight of the formulation;
• (c) a protein source selected from flour, gluten, starch and mixtures thereof in an amount of about 15% to 37% by weight of the formulation;
• (d) one or more whole eggs in an amount of about 10% to about 25% by weight of the formulation;
• (e) a leavening agent in an amount of about 0.1% to about 2% by weight of the formulation;
• (f) a high potency, sugarless sweetening agent in an amount of about 0.1% to about 1% by weight of the formulation;
• (g) a flavoring agent in an amount of up to 2% by weight of the formulation;
• and
• (h) water in an amount of about 8% to 30% by weight of the formulation.