Sunday, August 16, 2015




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)
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, 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:

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