CINNAMON MINI MUFFINS
Servings: 24
Prep time: 0:15:00
Bake/Cook time: 0:20:00
Calories: 72
Fat: 6 grams
Protein: 2 grams
Carbohydrates: 2 grams
Fiber: 1 grams
Net Carbs: 1 grams
1/2 cup sliced blanched almonds
1/2 cup Atkins Quick Cuisine Bake Mix
TM, divided
3 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
1 stick butter, at room temperature
3/4 cup granular sugar substitute
3 eggs
2 teaspoons vanilla extract
1. Heat oven to 350 F. Spray mini-muffin tins with cooking
spray.
2. Pulse almonds in bowl of food processor and 1
tablespoon bake mix until almonds are finely ground
(the bake mix will prevent over processing of almonds).
Add remaining bake mix, cinnamon, salt and baking
powder; pulse to combine.
3. With an electric mixer on medium speed, beat butter
and sugar substitute on 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. Fill muffin tins 2/3 full with batter.
4. 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.
This muffin is a great recipe to use as a base for countless
variations
Atkins - Cinnamon Mini Muffins
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
Atkins Diet
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