Cinnamon Muffins

We tried this recipe within a couple of days of seeing it on reddit. I had very high hopes, but was disappointed with the way mine turned out.

The taste of the muffin wasn’t very pleasant, and we could only manage a couple of mouthfuls each. I’m not sure if this was because my flax meal was different (perhaps coarser?), or because I used a different sweetener to the original recipe, or just because this recipe wasn’t for us. I did love the icing though – it is a great substitute for regular cream cheese icing – and I will definitely be making that part of the recipe again.

Ingredients:

For the muffin:
• 30 g (1 oz or 2 Tbsp) of salted butter (or add a pinch of salt if using unsalted butter)
• 28 g (1 oz or 4 Tbsp) of flax meal
• 1/4 tsp of baking powder
• 1 tsp of cinnamon
• 30 g (1 oz or 2 Tbsp) of heavy cream
• 1 large egg
• 6 drops of liquid sweetener (I used stevia, original recipe used sucralose)

For the icing:
• 28 g (1 oz) of cream cheese, softened
• 15 g (1/2 oz or 1 Tbsp) of heavy cream
• 4 drops of liquid sweetener (I used stevia, original recipe used sucralose)

Recipe:

1. Melt the butter in the microwave for 1 minute in a large coffee mug.
2. Add the flax meal first, and then add the baking powder and cinnamon on top.
3. Add the cream next, followed by the egg, and finally the sweetener.
4. Stir everything together, making sure to get into the corners and scraping the sides.
5. Put in the microwave for approximately 90 seconds (you might need to adjust the time to suit your own microwave).
6. While the muffin is in the microwave, make the icing in a bowl by combining the cream cheese, heavy cream, and sweetener and stirring rapidly. The icing will look a little runny at first but it will thicken.
7. Turn the muffin out onto a bowl and spoon the icing over the top.

Nutritional Info: