It has been quite some time since I posted a recipe! This morning I made some muffins.
I’ve been thinking about coming up with a recipe that would satisfy my craving for cinnamon buns and be quick and easy. I’m all about the quick and easy.
I used to make muffins all the time for my mom – bran, wheat germ, six fruit muffins – which were awesome, and made cornmeal muffins to go with dinner, etc. Very easy to do. But since I changed how I ate, I hadn’t made any.
For about two months I’ve been thinking (dreaming?) about cinnamon buns. I don’t have the patience to make a dough that would roll out of the ingredients that I could use. So muffins seemed to be a way to do it.
I got up this morning and wrote down my ingredients – trying to guesstimate ratios using cassava flour. It tends to be more absorbent than regular flour so a little more liquid is needed.
I have been making great pancakes with cassava flour! It is not super low carb, HOWEVER at 28g per 1/4 cup the carbs are diluted it in a recipe. And if you have ONE serving of whatever you have made it will be much lower than that. I don’t eat it everyday. Once every week or two, as a treat – and only a small portion. I do get a higher blood sugar reading but I am still in range as a T2 diabetic.
This is the flour I have – I get it at a local health food store where I get my heavy cream. Like I mentioned above, I do not eat this regularly as it does contain more carbs than I normally eat, but as an occasional treat I figure it is okay, for me.
Shannon’s Cinnamon Swirl Muffins
LCHF, Keto, Paleo friendly. Diabetic in moderation.
Makes six regular sized muffins.
Preheat oven to 325F. Baking time: 20-25 minutes
Prepare a muffin tin – use paper liners or spray with non-stick cooking spray. I used liners as I wasn’t sure if this would stick to the pan or not.
1 cup of cassava flour
2 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 cup of melted butter
3 large eggs, beaten
1/2 cup of heavy cream (may need extra to thin batter if it thickens too much)
1 tablespoon of cinnamon
1 teaspoon of vanilla
*6 dissolved saccharine tablets (use about a teaspoon of boiling water to dissolve them) *feel free to substitute your preferred sweeteners.
3 tablespoons of butter
- Combine dry ingredients in a bowl and mix them well.
- Melt the butter in measuring cup, add the eggs and cream and beat together.
- Add the wet to the dry and mix just enough that it is consistently mixed (no dry ingredients left). Lumpy is okay. If the batter gets stiff, add more cream. Batter should fall off the spoon in loose clumps, not pour!
- In another bowl or measuring cup add a small amount of boiling water and the saccharine tablets, stir until they are completely dissolved (crushing them first makes it quick.) Add the vanilla and the cinnamon, and mix until no dry cinnamon is left – it is okay to add a little more hot water. Add the butter and blend until combined smoothly. This should be slightly runny/drippy as you want it to run when you add it to the muffins.
- Spoon the batter into the muffin tin/cups. Add about a tablespoon, then drizzle the cinnamon over that, then add another tablespoon of batter on top, and more cinnamon drizzle. Use the spoon, or a knife, or a stick, to swirl the batter and cinnamon together and even out the batter. (* another way would be to add the cinnamon mix into the batter, swirl gently then scoop into the muffin tin – your choice of method!)
- Place in the centre rack of the oven. Set the timer for 20 minutes. Check them for doneness (firm and dry looking, toothpick comes out clean, etc.) May need a little longer depending on your oven and how wet the mix was.
- Remove from oven. Let them cool for a few minutes then remove the muffins from the baking pan and place on a rack to cool.
Eat warm with butter! Store in an airtight container once completely cool. If you don’t manage to eat them all in a couple days, they can be frozen.
And… they definitely hit the spot! Really yummy and cinnamon-y – the saccharine just took the edge off without being super sweet.