Friday, June 22, 2018

Cinnamon Cream Filled Muffin

I made these the other day for a quick breakfast or snack. They are very good!


  • Cinnamon Cream Filled Muffin
  • adapted from

  • 2 cups almond flour
    2 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup butter, melted
    4 eggs
    1/4 cup water
    1/4 cup Splenda
    2 teaspoons vanilla extract
  • Filling
    2 oz.  cream cheese, softened
    1 tablespoon Splenda
    1 tablespoon ground cinnamon

    Preheat oven to 350F degrees.  Put 12 paper muffin liners in a regular sized muffin pan.

    Mix all the ingredients, by hand, except the filling ingredients together until mixed well.  
  • In a separate bowl, stir the filling ingredients together until well mixed. 
  • Place a tablespoon of the batter into each muffin tin.  Divide the filling into 12 teaspoon sized balls.  Place one 'ball' on top of the batter and then cover with addition 1 heaping T of batter to each muffin tin.
  • Bake for 18 to 20 minutes until firm and slightly golden.

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