CinnaMinis

High in fiber, high in taste and low in effective carbs - what could be a better way to start the day?!?


Cinnamon Mini Muffins

Nutritional Data per mini muffin:
Calories 72
Total Fat 6.8g
Saturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 31mg
Sodium 50mg
Total Carbohydrates 2.3g
Dietary Fiber 1.5g
Effect Carbohydrates 0.8g
Protein 1.9g


1/4 cup flax meal
1/4 cup coconut flour (or almond meal)
1 tsp baking powder
pinch salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup Slenda
2 Tbsp butter, melted
1 egg, beaten
1/4 water


Topping:
1/4 cup Splenda
1 tsp cinnamon
1 Tbsp melted butter

Preheat oven to 350 degrees F; butter muffin pans.
Mix dry ingredients well (exclude those used for topping).
Add beaten eggs, melted butter, water, and sweetener to the dry mixture. Mix well.
Fill muffin cups a bit more than half way with the mixture.
Bake for about for mini muffins, 20 minutes for regular, until tops are golden brown. Allow muffins to cool in pan for a few minutes, then remove.

Mix the cinnamon and powdered sweetener for the topping in a clean bowl.
Brush/drizzle the tops of the muffins with the melted topping butter, followed by a liberal sprinkling of the sweetener/cinnamon mixture.

Makes 3 regular or 9 mini muffins

Cook's Notes: This is the basic "starter" recipe. Think of this as the jumping off place for your favorite muffin flavors. Pureed pumpkin, blueberries, apricots, raspberries and more mix directly into this recipe with great results.