PLEASE TRY THESE!!! The only problem you will have is trying to eat just one!! Thank you Jane!!
These are very nice, though a little more complicated than your typical muffin. I have no idea now where I got the recipe, so please take credit, if credit is due!
Cinnamon Coconut Streusal Muffins
1 cup of Ground Almonds
1/3 cup Splenda
1 Tablespoon Cinnamon
1/8 teaspoon Salt
1/4 cup butter, cut in small pieces
Combine almonds, splenda, cinnamon and salt in a food processor. Blend until mixed well. Add pieces of butter and process until it resembles a coarse meal. Set aside.
6 Tablespoons Vegetable Oil
3 large eggs, separated
6 Tablespoons Coconut Flavored DaVinci Syrup (or Vanilla)
1 Tablespoon Water
1 Tablespoon Vanilla Extract
1/2 cup Flax meal
1/2 cup LC Bake Mix
1/2 cup finely ground Unsweetened Coconut
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 1/2 Tablespoons Cinnamon
Preheat oven to 350 degrees.
Mix oil, egg yolks, syrup, water and vanilla. Set aside.
Beat egg whites until soft peaks form. Set aside.
Add all dry ingredients into the wet mixture. Then, gently fold in the egg whites. Let mixture sit for about 5 minutes.
Divide batter into 12 GREASED muffin tins. Top with streusal mixture and bake for approximately 20 minutes.
Remove from pan immediately and cool slightly before serving.
NOTE: I replaced the shredded coconut with almond flour because I don't care for coconut, and used vanilla Devinci's instead of coconut, and I'm telling you again, these are the BEST!!!