Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | splenda no-calorie sweetener | 2 | tablespoons | light cream | 1 | tablespoon | cinnamon, ground | 1 | cup | Almond Flour | 2 | tablespoons | coconut flour | 0.25 | cups | canola oil | 1/2 | cup | splenda no-calorie sweetener | 1/8 | cup | Almond Breeze, sweetened original | 3 | large | eggs | 1/4 | teaspoon | salt | 1/2 | teaspoon | baking soda |
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Steps
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Sequence
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Step
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| 1 | 1. Combine the first three ingredients the 3 TBSP. of splenda, light cream and cinnamon together and set aside.
2. Mix flours, soda and salt together. In another bowl combine oil, splenda, vanilla and eggs. Add dry ingredients to the wet ingredients.
3. Either use liners or spray with "pam" muffin tin. Scoop into 9 muffins. Top each muffin with cinnamon topping swirl in if you want or just leave on top.
4. Bake at 350 for 15 - 18 min. |
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