Every now and then I jump back onto the low carb wagon. I could go on and on about the reasons why and the specifics behind such a diet, but that's a blog post for another day. Right now, all you need to concern yourself with are these Low Carb Cinnamon Muffins.
Lightly sweetened with Swerve and spiced up with some cinnamon, ginger and clove, these little muffins were my first successful recipe with Carbquik.
Yes, that's right- for this recipe you will need to have two specialty ingredients on hand: sugar substitute (I like Swerve, but Splenda could work) and Carbquik. I'll admit that I held out for a long, long time when it came to buying these items, but now that I have them I'm so happy I bit the bullet.
If you really, really don't care about carbs or sugar I suppose you could just use regular sugar and Bisquik- but don't quote me on that.
Carbquik Low Carb Cinnamon Muffins
- 2 cups Carbquik
- 1/3 cup Swerve
- 2/3 cup half-and-half or heavy cream
- 2-4 TB water
- 1 tsp baking powder
- 1 egg, beaten
- 2 TB vegetable oil or coconut oil
- 1 tsp vanilla extract
- 1/2 TB cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground clove
Preheat an oven to 400 and line a 12-cup muffin tin with paper cups.
Measure out the Carbquik by gently fluffing the mixture, then gently spooning it into your measuring cup. Don't pack it down- just fill to the top and then level off.
Give the Carbquik, Swerve, baking powder and dry spices a quick whisk, then add in the remaining wet ingredients. Gently fold together until everything is just combined and moistened- add more water if the mix seems overly dry or stiff. It should resemble a slightly soft drop biscuit dough.
Divide the dough between the muffin cups and bake for 13-18 minutes, until nicely browned on top.
Enjoy with some good butter!
*Nutritional Information for 2 Muffins (made with heavy cream): 238 Calories, 22 g Fat, 8 g Protein, 3 g Carbs