CINNAMON BROWN SUGAR MUFFINS RECIPES

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BROWN SUGAR-CINNAMON BUTTER RECIPE | ALLRECIPES



Brown Sugar-Cinnamon Butter Recipe | Allrecipes image

A butter spread that gives great flavor to sweet potatoes, squash, carrots, French toast, plain toast, pancakes, or waffles. Keep butter covered and refrigerated between uses.

Provided by SHORECOOK

Categories     Compound Butters

Total Time 10 minutes

Prep Time 10 minutes

Yield 12 servings

Number Of Ingredients 3

½ cup butter, softened
¼ cup dark brown sugar
¼ teaspoon ground cinnamon

Steps:

  • Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth.n

Nutrition Facts : Calories 85.4 calories, CarbohydrateContent 4.5 g, CholesterolContent 20.3 mg, FatContent 7.7 g, ProteinContent 0.1 g, SaturatedFatContent 4.9 g, SodiumContent 55.8 mg, SugarContent 4.5 g

LOW-SUGAR CINNAMON BUN MUFFINS RECIPE | FOOD NETWOR…



Low-Sugar Cinnamon Bun Muffins Recipe | Food Networ… image

Get the same sticky, gooey goodness of a cinnamon bun but with only 16 grams of carbohydrates and 2 grams of sugar per bun. Ideal for anyone tracking their sugar intake.

Provided by Food Network Kitchen

Total Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 12 muffins

Number Of Ingredients 17

1 1/2 cups almond flour
1/3 cup flax seed meal 
2 tablespoons toasted finely shredded coconut
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 1/2 teaspoons ground cinnamon
1/2 cup coconut oil, melted
1/2 cup confectioners' erythritol sweetener (see Cook's Note)
5 large eggs, at room temperature
1/2 cup half-and-half, at room temperature
1 teaspoon pure vanilla extract
1/4 cup walnuts, coarsely chopped
1 tablespoon granulated erythritol sweetener
2 ounces cream cheese, at room temperature
2 tablespoons heavy cream
2 teaspoons confectioners' erythritol sweetener

Steps:

  • For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  • Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.  
  • Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny). 
  • Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.  
  • Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.  
  • For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

Nutrition Facts : Calories 270, FatContent 25 grams, SaturatedFatContent 12 grams, CholesterolContent 90 milligrams, SodiumContent 100 milligrams, CarbohydrateContent 16 grams, FiberContent 3 grams, ProteinContent 7 grams, SugarContent 2 grams

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