Saturday, August 30, 2014

Carb Wars: Apple Cinnamon Muffins

This recipe was originally for drop biscuits, but by the time I added this, changed that, and tweaked another, I ended up with these supper yummy muffins!

I use Carbquik in this recipe, which is basically a reduced-carb version of Bisquick. You can visit their website for a listing of stores, or you can search online for it. Other options include almond or coconut meal. Carbquik measures like flour, so remember to adjust the measurements accordingly when using almond or coconut flour. You may also need to add baking soda and/or baking powder.

Experiment with it until you find the recipe that works for you!


2 cups Carbquik
2/3 cup half and half
1/2  cup unsweetened applesauce
1/4 cup sugar substitute (I use Swerve)
2 tbsp butter
2 tbsp steel cut oats
1 tbsp cinnamon
1/2 tsp vanilla extract


Preheat oven to 375 degrees

Combine all dry ingredients into a medium mixing bowl. Add half and half and vanilla extract. Stir until well blended. Cut in the butter. This basically means to use the back of the spoon to mash in the butter until it's mixed well. :)

Line a muffin/cupcake pan with paper cups or try these silicone reusable cups. Seriously, the muffins just fall right out of them! Since Carbquik doesn't tend to rise quite like flour, we're going to fill the cups all the way to the top. I use a soup spoon to scoop the batter into the pan. Don't worry if the batter is a little thicker than regular muffin mix. It's supposed to look like that.

Bake at 375 degrees for 35-40 minutes. Allow to cool and set for at least 10 minutes before serving.

Yields 1 Dozen
5 Net Carbs Per Muffin