Fluffy Cinnamon Muffins
Low Carbohydrate Recipe
Whip up these light and fluffy muffins in a snap. Eat warm spread with a butter, cinnamon and sweetener mixture. These reheat nicely in the microwave. This bread will only rise about 1-1/2-inch.
Following the recipe we offer you a home made version of Atkins Bake Mix. It's much less expensive to use, and your baked goods will come out about the same.
1/2 teaspoon cream of tartar
1/4 cup cottage cheese
2 tablespoons Carbquik Baking Mix (Homemade - see below)
2 tablespoons spoonable sweetener, divided (such as Stevia)
1 teaspoon cinnamon, divided
4 tablespoons soft butter
Spray muffin tin with cooking spray. Preheat oven to 300 degrees.
Beat egg whites with cream of tartar until stiff. Set aside. Mix cottage cheese, bake mix, egg yolks, 1 tablespoon sweetener and 1/2 teaspoon cinnamon until well blended. Gently fold into egg whites and spoon into muffin tins (fills 12).
Bake until lightly browned and springs back when touched, about 25 minutes.
Mix butter, cinnamon and remaining splenda. When muffins are done and slightly cooled, spread butter mixture over.
Could make cream cheese frosting with cream cheese, sweetener, vanilla and cream. Could also bake in small loaf pan (4 x 6) for a cinnamon coffee cake.
Recipe makes 12 muffins (thin slices)
Serving size: 1 muffin
Total Carbohydrates: 11 carb (9 NET carbs).
Make Your Own Low Carb Bake Mix
1 cup soy flour
2 cups soy protein isolate
2 tablespoons baking soda
1 teaspoon salt
2 tablespoons Splenda
Sift all ingredients together then store in an airtight container. Use in any recipe calling for Atkins Bake Mix.
Note: You could try substituting soy powder (milder taste) for the soy flour and substituting egg protein for soy.