Best ever streudle Muffins

Best ever streudle Muffins
Best ever streudle Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Streusal Topping:

  • 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!!!

Directions

same

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