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)
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)
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