Cinnamon Mini Muffins Recipe - Cooking Index
Cinnamon Mini Muffins Recipe - Cooking Index
| 1/2 cup | 46g / 1.6oz | Sliced blanched almonds |
| 1/2 cup | 55g / 1.9oz | Atkins Bake Mix - divided |
| 2 teaspoons | 10ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 1 | Butter - room temperature | |
| 12 | Sugar substitute | |
| 3 | Eggs | |
| 2 teaspoons | 10ml | Vanilla extract |
Heat oven to 350 degrees. Spray mini-muffin tins with cooking spray.
Pulse almonds in bowl of food processor and 1 tablespoon bake mix until almonds are finely ground (the bake mix will prevent over processing of almonds). Add remaining bake mix, cinnamon and baking powder; pulse to combine.
With an electric mixer on medium speed, beat butter and sugar substitute on until fluffy, 3 to 4 minutes. Beat in vanilla extract. Add eggs, one at a time, beating well after each addition. Fold in almond mixture with a spatula. Fill muffin tins 2/3 full with batter. (If batter appears runny, refrigerate for 30 minutes before filling tins.)
Bake 20 minutes or until set in middle. Transfer to wire rack for 5 minutes to cool. Turn out muffins on to rack to cool completely.
This recipe yields 20 muffins.
Carbohydrates: 2 grams
Net Carbs: 1.5 grams
Fiber: 0.5 grams
Protein: 1.5 grams
Fat: 7 grams
Calories: 82
Variations:
u Chocolate Mini-Muffins: Omit cinnamon and add 2 scoops of Atkins Chocolate Shake Mix.
u Pumpkin Mini-Muffins: Add 2 tablespoons pumpkin puree before adding eggs. Add 1 more egg; replace cinnamon with 1 teaspoon pumpkin pie spice.
u Banana Mini-Muffins: Omit cinnamon and vanilla. Add 1 tablespoon banana extract.
Description:
"Make ahead and freeze for an easy weekday breakfast."
Source:
Atkins Cookbook at http://atkinscenter.com
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