THE Premier Low-Carb store .. .. AND Meeting Place

Monday, June 1, 2009

*CREAM CHEESE GINGERBREAD MUFFINS*


CREAM CHEESE GINGERBREAD MUFFINS
These muffins are light and cakey in texture. They do become dense upon chilling, however, they are best served at room temperature.

Carolyn of "All Day I dream about Food" made a variation of these.  I also have a variation, Bananaless Banana Muffins in Splendid Low-Carbing for Life, Volume 1 - original brainchild of Kevin A. Sapp.  This variation uses the whey protein for a gluten-free version same as what Carolyn did.  I don't recall mine dipping in the center, but maybe they were a little flatter compared to the ones using vital wheat gluten.  I would think so, but my memory is not serving me well.  Baking can be so finicky at times and as Carolyn said, she suspects her baking pan was the problem. I think it was also perhaps using whey instead of vital wheat gluten in this particular Gingerbread muffin version of Kevin's recipe.  If you are gluten-free and can have oat flour, I'd be inclined to use oat flour instead of the whey protein.

8 oz cream cheese, softened (250 g)
2 eggs
1 1/2 cups ground almonds (375 mL)
1/3 cup vital wheat gluten, OR vanilla whey protein for gluten-free (75 mL)
1/4 cup SPLENDA® Granular (25 mL)
1/4 cup powdered erythritol (25 mL)
1/4 cup Da Vinci® Sugar Free (50 mL)
Gingerbread Syrup
1 tbsp olive oil (15 mL)
1 tsp vanilla extract (5 mL)
1 tsp cinnamon (5 mL)
1/2 tsp ground ginger (2 mL)
1/2 tsp ground cloves (2 mL)
1/2 tsp molasses (optional) (2 mL)
2 tsp baking powder (10 mL)
1/2 tsp baking soda (2 mL)

In food processor or in bowl with electric mixer, process cream cheese until smooth. Add eggs; process. Add ground almonds, vital wheat gluten, SPLENDA® Granular, erythritol, Da Vinci® Sugar Free Gingerbread Syrup, olive oil, vanilla extract, cinnamon, ground ginger, ground cloves, molasses (if using), baking powder and baking soda; process until well combined and most lumps of cream cheese have been incorporated.

Fill 12 greased muffin cups about half to two-thirds full. Bake in 350°F (180°C) oven 18 to 20 minutes, or until golden brown and cake tester comes out clean.

Da Vinci® Alternative: Use water and sweetener of choice to taste.

Nutritional Analysis: 12 mufffins, 1 muffin:
172.9 calories; 8.0 g protein; 14.0 g fat; 3.4 g carbs


The recipe for these delicious, flourless muffins was given to me by a man who enjoys my cookbooks: Kevin A. Sapp of Cary, NC.  His sons love the muffins, as do my much older sons – actually, we all like them!

Text Box: Yield:  12 muffins
1 muffin
188.0 calories
6.9 g protein
16.4 g fat
3.0 g carbs8 oz light, OR regular cream (250 g)
  cheese, softened
2 eggs
11/3 cups ground almonds (325 mL)
1/2 cup SPLENDA® Granular (125 mL)
1/3 cup vanilla whey protein (75 mL)
1/4 cup Da Vinci® Sugar Free (50 mL)
  Banana Syrup
1/4 cup olive oil (50 mL)
1 tbsp whipping cream (15 mL)
2 tsp baking powder (10 mL)
1/2 tsp baking soda (2 mL)
1 tsp vanilla extract (5 mL)
1 tsp cinnamon (5 mL)

In food processor or in bowl with electric mixer, process cream cheese until smooth.  Add eggs, ground almonds, SPLENDA® Granular, vanilla whey protein, Da Vinci® Sugar Free Banana Syrup, olive oil, whipping cream, baking powder, baking soda, vanilla extract and cinnamon; process. 

Fill 12 greased muffin cups.  Bake in 350°F (180°C) oven 18 to 20 minutes, or until golden brown and cake tester comes out clean.

Variations:  Create-a-Flavor Muffin:  Use any appropriate flavor Da Vinci® Sugar Free Syrup. Omit cinnamon, where it makes sense to leave it out. This muffin, using regular cream cheese, can actually be used on a “fat fast.”

Fruity Muffins:  Use Da Vinci® Sugar Free Vanilla or French Vanilla Syrup and add 1 cup (250 mL) fruit such as blueberries (4.5 g Carbs), peaches (4.4 g Carbs) or raspberries (3.7 g Carbs).  You can try fruity flavors of Da Vinci® Sugar Free Syrups to match the fruit, however, you could wind up with a very colorful muffin with some of them.  Children might actually enjoy that!

Banana Nut Muffins:  Add 3/4 cup (175 mL) chopped, fresh walnuts or pecans.  (3.6 g Carbs)

Da Vinci® Alternative:  Use water, 2/3 cup (150 mL) SPLENDA® Granular and 1 tsp (5 mL) banana extract instead of vanilla extract.  (3.4 g Carbs)

5 comments:

Carolyn said...

Making these right now with a few minor changes. I will let you know how they turn out!

RedZinnia said...

These were delicious!

Jennifer said...

Thanks, RedZinnia, for the feedback. Kind of you. I'm happy that you enjoyed them. :)

Julie said...

Another winner, Jennifer! These muffins were delicious. My family of three (me, my hubby, and 2-year-old daughter) polished off the whole dozen in just a few days!

Jennifer said...

That's nice to know, Julie. Thanks for sharing. Have a wonderful day!