Erin's Recipe

Low-Carb Cinnamon Muffins

Category: Recipes

Low-Carb Cinnamon Muffins

2 cups low-carb flour mix
1 Tbs baking powder
1/3 - 1/2 cup Splenda
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup melted margarine
Ener-G Egg Substitute for 1 egg, prepared
1 tsp vanilla or other extract
Soymilk (1 - 1 & 1/4 cups, or as needed)
1/4 tsp cinnamon + 1 Tbs Splenda (mix together)

In a large bowl, mix dry ingredients.
Mix in melted margarine and Ener-G.
Mix in extract.
Stir in soymilk to get a thick, cake-batter-type mixture
(not too wet or too dry). Mix quickly; do not overmix.
Pour into well-sprayed muffin tins or liners, filling 3/4 full.
Bake at 350 F until a toothpick inserted into center of a muffin
comes out dry (20 minutes or thereabouts).
Remove muffins from pans as soon as they are partially cool.
Dip tops of muffins into the cinnamon-Splenda mixture.

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Low-Carb Flour Mix

2 cups whole wheat flour
1 cup soy protein isolate (or soy flour)
1/4 cup oat bran
1/4 cup finely ground almonds (almond meal/flour)

Mix all well.
Store in an airtight container.

Use in place of flour in pancakes, breads, waffles,
muffins, biscuits, dumplings, etc.