Low-Carb Cinnamon Chip Muffins
Ingredients:
2 cups Bob’s Red Mill Low-Carb Baking Mix
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup water
1/2 cup sour cream
2 eggs
2 tablespoons canola oil
5 tablespoons brown sugar
2 teaspoons vanilla extract
1/2 cup cinnamon chips, roughly chopped
Directions:
Preheat oven to 350°. Spray a large muffin mold pan with nonstick cooking spray. Set pan aside.
In a medium bowl, mix baking powder salt and cinnamon into the baking mix. Set aside.
In a large bowl, whisk water, sour cream, canola oil, eggs, brown sugar, and vanilla. Gradually add dry ingredients to the wet, using a whisk until just combined. With a fork or spatula, and cinnamon chips and mix until evenly distributed.
Fill the eight large muffin molds two thirds full with the batter. Bake 20 to 25 minutes, or until light, fluffy and golden. Let’s sit for five minutes, before transferring muffins to a cooling rack to cool down before serving warm.
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