Cinnamon Mini Muffins
Recipe from Atkins - Phase 2

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.


Cinnamon Mini Muffins

by 2  people

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Servings: 24 servings
Prep Time: 15 mins
Total Time: 35 mins
Related Categories: Bread, Bread and Pastry, Breakfast and Brunch, Low Calorie, Low Carb, Low Carb Bread, Mini Muffins, Muffins

 
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Ingredients
  • 1/2 Cup
    soy flour
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  • 3 Teaspoons
    ground cinnamon
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  • 1/4 Teaspoon
    salt
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  • 1/2 Teaspoon
    baking powder
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  • 8 Tablespoons
    or 1/2 cup unsalted butter at room temperature
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  • 3/4 Cup
    granular sugar substitute (sucralose)
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  • 3 
    large eggs
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  • 2 Teaspoons
    vanilla extract
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Directions
1.
Heat oven to 350 degrees F. Spray mini-muffin tins with cooking spray.
2.
Pulse almonds in bowl of food processor and 1 tablespoon soy flour until almonds are finely ground (the soy flour will prevent over processing of almonds). Add remaining soy flour, cinnamon, salt, and baking powder; pulse to combine.
3.
With an electric mixer on medium speed, beat butter and sugar substitute until fluffy, 3 to 4 minutes. Beat in vanilla extract. Add eggs, one at a time, beating well after each addition. Fold in almond mixture with a spatula.
4.
Fill muffin tins 2/3 full with batter. Bake 20 minutes or until set in middle. Transfer to wire rack for 5 minutes to cool. Turn out muffins on to rack to cool completely.
Nutrition information
Per serving: Net Carbs: 2 grams, Fiber: 0.7 grams, Protein: 2.1 grams, Fat: 6.3 grams, Calories: 73. Percent Daily Values are based on a 2,000 calorie diet.
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