Cinnamon Roll Muffins

Cinnamon is everywhere this time of  year. I love it. Today, I made some amazingly yummy muffins using golden flax and coconut flour as the base.  The texture is great. The flavors are amazing. I wanted something really bursting with cinnamon taste. I had cinnamon oil from making those old fashioned cinnamon toothpicks. Remember those? Good to ward off snack attacks. I also use it to flavor tea. But here I am highjacking my original post, so now back to the muffins.

I decided to boost the flavor in the cinnamon butter mixture I was planning to ribbon through the vanilla batter. Knowing my grocery store cinnamon just wasn't going to get me to absolute cinnamon nirvana, I added a few drops--OK, like seven drops to the butter and sweetener. Oh yeah! that is the kind of cinnamon I am talking about to rival all the fall candles I have around the house. Have I mentioned I love fall?

I  made these muffins in my Babycakes Cupcake maker. Mine took only 7 minutes to bake. I haven't tried them in a standard oven, so use your mad cooking skills to know when yours are perfectly baked.

Cinnamon Roll Muffins

1/2 cup golden flax seed meal
1/4 cup coconut flour
1/4 cup granular erythritol (or equivalent sweetener)
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
3 eggs
1/4 cup water
2 tbsp mild oil (grapeseed is good)
1 tsp vanilla or vanilla butter nut flavoring
 Cinnamon Topping:
1/4 cup granulated erythritol  (or equivalent sweetener) 
2 tbsp butter, melted
1 tsp cinnamon
7 drops cinnamon oil
Glaze:
1/4 cup powdered sweetener
2 tsp butter melted
2 tbsp water, or less

In a medium bowl, mix the flax meal, coconut flour, sweetener, baking powder, cinnamon, and salt. In a separate small bowl, bet the eggs. Stir in the water, oil and vanilla. Add more water to thin the batter if necessary, as coconut flour can vary.  The mixture should be thick, but spoonable, not pourable.

In a small bowl, combine topping ingredients: granulated sweetener, melted butter, cinnamon and cinnamon oil.

Line mini muffin cups with papers. Spoon the batter into the cups. Pour about 1/2 a teaspoon of the cinnamon topping over each muffins. Use the spoon to make X shaped "cuts" into the batter to allow the topping to settle inside. Bake the muffins in a cupcake appliance or at 325 degrees until the tops are lightly browned and the middles are set. Remove and cool while preparing the glaze.

Fill a very small bowl with powdered sweetener. Stir in melted butter. Thin with water to the stage where the glaze will pour from a spoon. Drizzle the glaze over the muffins. Makes 12 small muffins (my Babycakes machine makes muffins which are larger than traditional mini- muffins, so you may get more.)

You can add nuts to these if you like. Also, I used a favorite flavor--Vanilla Butter Nut flavoring. I think it makes my baked goods taste like pound cake. Not all natural though, so you may prefer straight vanilla. Use whatever sweeteners you like best. I am pretty sure most any low carb sweetener, even liquids will do in the batter.  I happened to have Swerve for the granulated. For the topping and glaze, it is probably more important for texture to use the bulkier sweeteners called for.

These are a bit more trouble than most of my muffins, but they are so worth it!

12 servings   92 calories   3 g protein   8 g fat    1.1 g net carb

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

Order our books at: 
http://amongfriends.us/24-7-LCD.php

Love the recipes I share on this blog? My ebook helps you plan and prep to stay healthy 24/7.   http://www.247lowcarbdiner.com