GLAZED SOUR CREAM
COFFEE CAKE MUFFINS
These large muffins are lovely to enjoy at breakfast time or for a tea or coffee break during the day. The glaze takes these over the top in flavor making them extra special. Great use of sour cream in these muffins!
23/4 cups Gluten-Free Bake Mix 2 (675 mL)
OR 3 cups Keto Bake Mix, OR (750 mL)
almond flour PLUS 3 tbsp oat fiber (45 mL)
11/2 tsp baking powder (7 mL)
1/2
tsp baking soda (2 mL)
1/8
tsp salt (0.5 mL)
4 large eggs
1 cup sour cream (250 mL)
3/4
cup butter, softened (175 ml)
Liquid sweetener to equal 1 cup sugar (250 mL)
1/3
cup granulated sweetener, your choice (75 mL)
1/4
cup heavy cream (60 mL)
1 tbsp vanilla extract (15 mL)
Topping:
1/3
cup chopped walnuts, OR pecans (75 mL)
1/4
cup bulk sweetener (60 mL)
1/2
tsp cinnamon (2 mL)
Glaze:
1/4
cup vanilla whey protein powder (60 mL)
1/4
cup powdered sweetener, your choice (60 mL)
2 tbsp whole milk powder (30 mL)
1 tbsp water, or as needed (15 mL)
Preheat the oven to 375°F (190°C).
In
large bowl, coming Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR alternative, baking powder, baking soda and salt.
In
food processor or in bowl with mixer, process eggs. Add sour cream, butter liquid sweetener,
granulated sweetener, heavy cream and vanilla extract; process. Add dry ingredients; process. Spoon muffin batter into 16 cupcake
holders. Sprinkle tops of muffins with topping. Bake 20
minutes. When cool, drizzle glaze over
the muffins.
Topping: In small bowl, combine
walnuts, OR pecans, bulk sweetener and cinnamon.
Glaze: In small bowl, combine
vanilla whey protein powder, powdered sweetener and whole milk powder. Stir in water until you have a thin glaze.
Yield: 16 muffins
1
muffin
226.9
calories
6.6
g protein
19.9
g fat
0.1 g fiber
5.0
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
