Sunday, August 16, 2015

CINNAMON SWIRL, SNOW-CAPPED MUFFINS






  

CINNAMON SWIRL, SNOW-CAPPED MUFFINS

The top of these muffins has a delightful slight crunch, just like with regular sugar muffins that have a crunchy topping.  These will remind you of the glorious flavors of cinnamon buns.  A really good muffin – great for company as well.  It will be fun to serve as this is definitely dessert in the form of a muffin!

2 cups Gluten-Free Bake Mix 2 (click for recipe), OR(500 mL)
  Grain-free, Gluten-free Bake Mix (click for recipe)  OR
  Keto Bake Mix (click for recipe) - use 2 1/4 cups
2 tsp baking powder (10 mL)
1/4  tsp nutmeg (1 mL)
1/tsp salt (0.5 mL)
2 eggs
1/cup almond milk (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2  cup sugar (125 mL)
1/4  cup granulated erythritol (60 mL)
2 tbsp melted coconut oil (30 mL)
1 tsp unflavored gelatin (5 mL) (You can use grocery store gelatin too)
1 tsp vanilla extract (1 mL)
Cinnamon Swirl:
1/cup powdered erythritol (125 mL)
3 tbsp butter, melted (45 mL)
1 tbsp cinnamon (15 mL)
1 tbsp almond milk (15 mL)
1/2  tsp molasses, to cut cooling effect from erythritol (2 mL)
Cream Cheese Topping:
4 oz regular, OR light cream cheese (125 g)
Liquid sweetener to equal 3 tbsp sugar (45 mL)
1 tbsp powdered erythritol (15 mL)
1 tbsp almond milk, OR a little more (15 mL)
1 tsp vanilla extract (5 mL)

Preheat oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, Grain-Free Bake Mix, OR Keto Bake Mix, baking powder, nutmeg and salt.

In food processor, process eggs, almond milk, liquid sweetener, erythritol, coconut oil, gelatin and vanilla extract.  Add dry ingredients; process.  In nonstick well-greased, regular-sized muffin pan, fill muffin cups half full.  Drop a 1/2  tsp of the Cinnamon Swirl mixture on top and with a dinner knife, swirl in gently, making sure it is in swirls and not completely mixed.  Place about another tablespoon (15 mL) muffin batter on top and about 1 tsp (5 mL) Cinnamon Swirl in 3 tiny blobs.  Swirl gently to create a pretty pattern.  Bake 20 to 25 minutes or until a knife comes out clean.  Allow the muffins to cool completely before running a dinner knife around the circumferences and lifting gently underneath with the knife and then carefully removing.  Place a blob of cream cheese topping in the center of each muffin.  Refrigerate and remove 1 hour before serving for a lighter texture, however, they are great cold as well.

Cinnamon Swirl:  In small bowl, combine powdered erythritol, melted butter cinnamon, almond milk and molasses.  Whisk until smooth.

Cream Cheese Topping:   In food processor, process cream cheese, liquid sweetener, erythritol, almond milk and vanilla extract.

Yield:  9 large muffins
1 muffin
265.3 calories
7.1 g protein
22.6 g fat
0.2 g fiber
7.4 g net carbs 



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!