CREAM CHEESE GINGERBREAD MUFFINS
These muffins are light and cakey in texture. They do become dense upon chilling, however, they are best served at room temperature.
8 oz cream cheese, softened (250 g)
2 eggs
1 1/2 cups ground almonds (375 mL)
1/3 cup vital wheat gluten, OR vanilla whey protein for gluten-free (75 mL)
1/4 cup SPLENDA® Granular (25 mL)
1/4 cup powdered erythritol (25 mL)
1/4 cup Da Vinci® Sugar Free (50 mL)
Gingerbread Syrup
1 tbsp olive oil (15 mL)
1 tsp vanilla extract (5 mL)
1 tsp cinnamon (5 mL)
1/2 tsp ground ginger (2 mL)
1/2 tsp ground cloves (2 mL)
1/2 tsp molasses (optional) (2 mL)
2 tsp baking powder (10 mL)
1/2 tsp baking soda (2 mL)
In food processor or in bowl with electric mixer, process cream cheese until smooth. Add eggs; process. Add ground almonds, vital wheat gluten, SPLENDA® Granular, erythritol, Da Vinci® Sugar Free Gingerbread Syrup, olive oil, vanilla extract, cinnamon, ground ginger, ground cloves, molasses (if using), baking powder and baking soda; process until well combined and most lumps of cream cheese have been incorporated.
Fill 12 greased muffin cups about half to two-thirds full. Bake in 350°F (180°C) oven 18 to 20 minutes, or until golden brown and cake tester comes out clean.
Da Vinci® Alternative: Use water and sweetener of choice to taste.
Nutritional Analysis: 12 mufffins, 1 muffin:
172.9 calories; 8.0 g protein; 14.0 g fat; 3.4 g carbs
The recipe for these delicious, flourless muffins was given to me by a man who enjoys my cookbooks: Kevin A. Sapp of Cary, NC. His sons love the muffins, as do my much older sons – actually, we all like them!
8 oz light, OR regular cream (250 g) cheese, softened
2 eggs
11/3 cups ground almonds (325 mL)
1/2 cup SPLENDA® Granular (125 mL)
1/3 cup vanilla whey protein (75 mL)
1/4 cup Da Vinci® Sugar Free (50 mL)
Banana Syrup
1/4 cup olive oil (50 mL)
1 tbsp whipping cream (15 mL)
2 tsp baking powder (10 mL)
1/2 tsp baking soda (2 mL)
1 tsp vanilla extract (5 mL)
1 tsp cinnamon (5 mL)
In food processor or in bowl with electric mixer, process cream cheese until smooth. Add eggs, ground almonds, SPLENDA® Granular, vanilla whey protein, Da Vinci® Sugar Free Banana Syrup, olive oil, whipping cream, baking powder, baking soda, vanilla extract and cinnamon; process.
Fill 12 greased muffin cups. Bake in 350°F (180°C) oven 18 to 20 minutes, or until golden brown and cake tester comes out clean.
Variations: Create-a-Flavor Muffin: Use any appropriate flavor Da Vinci® Sugar Free Syrup. Omit cinnamon, where it makes sense to leave it out. This muffin, using regular cream cheese, can actually be used on a “fat fast.”
Fruity Muffins: Use Da Vinci® Sugar Free Vanilla or French Vanilla Syrup and add 1 cup (250 mL) fruit such as blueberries (4.5 g Carbs), peaches (4.4 g Carbs) or raspberries (3.7 g Carbs). You can try fruity flavors of Da Vinci® Sugar Free Syrups to match the fruit, however, you could wind up with a very colorful muffin with some of them. Children might actually enjoy that!
Banana Nut Muffins: Add 3/4 cup (175 mL) chopped, fresh walnuts or pecans. (3.6 g Carbs)
Da Vinci® Alternative: Use water, 2/3 cup (150 mL) SPLENDA® Granular and 1 tsp (5 mL) banana extract instead of vanilla extract. (3.4 g Carbs)