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Cinnamon Streusel Muffins
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1/2 cup melted butter
2/3 cup splenda
2/3 cup ground almonds
2/3 cup Atkins Bake Mix -- soy flour
2/3 cup bran
1/2 tsp baking soda
1 tbl baking powder
2 tbl gluten, wheat -- flour
1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup sour cream
1/3 cup water
1 tsp vanilla
4 large eggs
Struesel Topping:
1/3 cup ground almonds
1/3 cup Atkins Bake Mix -- soy flour
1/4 cup butter
1/4 cup splenda
1 tbsp cinnamon
Prepare the streusel topping by mixing the ingredients together as you would for a crumb crust. Set aside.
In a mixing bowl, beat the eggs, add the butter splenda, sour cream and vanilla; beat well In a smaller bowl mix all the dry ingredients together and then stir into the egg mixture.
Spray 12 muffin tins and fill each one evenly with batter.
Top each muffin with the streusel topping, dividing evenly.
Bake in a preheated350°F-180°C oven for about 13 minutes. Test with a toothpick.
Serve the muffins warm with a cinnamon sweetened cream
cheese.
1/2 cup nuts or blueberries can be added to the muffin mix but it will up the carbs.
Per Serving: 222 Calories; 6 grams Carbohydrate
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