Best ever streudle Muffins

By scottsdalejulie

Ingredients

• Streusal Topping:
• 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!!!

Preparation

Step 1

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