Snickerdoodles…, something that has never been on my radar but my dear friend Kate, asked me to make a THM version, so here ya go!
Ingredients
Muffin
- 1/2 cup butter room temperature
- 3/4 cup SweetEs fusion sweet
- 2 eggs room temperature
- 1/2 cup almond milk
- 1/2 cup half n half
- 1 Tbsp vanilla extract
- 1/4 tsp caramel extract
- 1 1/2 cup SweetEs All Purpose baking blend
- 1/4 tsp mineral salt
- 3/4 tsp baking soda
- 1/2 tsp aluminum free baking powder
- 1 tsp cream of tartar
Topping
- 2 Tbsp granulated sweetener
- Pinch of mineral salt
- 1 tsp cinnamon
Instructions
- In mixing bowl, using hand mixer beat butter and sweetener until fluffy
- Add eggs, mix until combined
- Nuke almond milk and half n half 30 seconds to take chill off, then addto mixture. Mix until combined.
- Add extracts, mix 10 seconds.
- In separate bowl, combine dry ingredients, whisk to combine
- Add wet mixture to bowl with dry mix, using hand mixer to fully incorporate
- Using an ice cream scoop, fill the wells of lined muffin tin (I used two pans as this yields 16 muffins)
- Make Topping by combining ingredients in a small bowl or jar with lid. Cover and shake to mix. Save extra for pancakes and French toast.
- Sprinkle 1/8th tsp of topping over each muffin
- Bake at 400 for 25 minutes
- Sprinkle additional topping after baking if desired.
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These are GREAT!! (it’s Kate posting, not Elena!)
A good snack, thank you. It’s taking me awhile to get used to alternative tastes when removing wheat from the diet. I’ve made some for the freezer too so I can grab a treat when I need ??