MUFFINS: CINNAMON WITH CREAM CHEESE ICING (click here to print)

Ingredients

• 3/4 cup heavy cream or milk
• 1 tablespoon apple cider vinegar
• 11/2 cups sunflower seed meal or almond flour
• 1/2 cup ground flaxseed
• 1/4 cup coconut flour
• 2 teaspoons xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon allspice
• 2 teaspoons ground cinnamon
• 1/2 cup butter
• 1 tablespoon olive oil
• 3 eggs
• 1 tablespoon black strap molasses (TIP: I use Torani sugar free gingerbread syrup for less carbs and great taste)
• 1/2 cup  erythritol

Topping

• 1/2 cup Swerve
• 1 teaspoon ground cinnamon
• 3 tablespoons softened butter

Cream Cheese Icing

• 4 ounces softened cream cheese
• 4 ounces heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon stevia

Instructions

1. Preheat the oven to 350 degrees.
2. In a small bowl add the heavy cream and  apple cider vinegar. Set aside.
3. Whisk together the next 8 dry ingredients in a large bowl and set aside.
4. Add the butter, oil, eggs, molasses and 1/2 cup Swerve to a stand mixer and blend until incorporated well.
5. Add the heavy cream and vinegar into the stand mixer and blend until smooth.
6. Gradually pour in the dry ingredients into the stand mixer and blend until combined.
7. Grease a 12 capacity muffin pan and pour batter evenly into each cup.
8. In a small bowl stir the topping ingredients together and add spread about teaspoon to each muffin top.
9. Bake 25 minutes.
10. While the muffins are baking , mix the icing ingredients together in a stand mixer until smooth, no lumps. Set aside until muffins are ready.
11. Allow muffins to cool about 5 minutes then loosen around edges with a butter knife.
12. Remove to a pie plate if desired to top with Icing and enjoy!
13. If making ahead, keep muffins and icing in the refrigerator, reheat muffins in oven at 350 for 10 minutes and add icing when ready to serve.

9 g. carbs

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