10/10/18

Cinnamon Breakfast Muffins - Coffee Cake Style! Two Versions, including sugar free and low carb

Sugar Free and Low Carb Version - literally as I was eating it for breakfast with coffee

If you don't have to worry about carbs or cook sugar free, I love a recipe I posted back in 2007 for a copy cat Entenmann's recipe - make it into a loaf pan or into muffins.  I LOVE that coffee cake but because we more often than not are eating low carb and sugar free by choice, I use the one I posted just after this one.  More on that in a minute.

FIRST:

A regular, full flour and full sugar version I posted in 2007

Entenmann's Style Coffee Cake Loaf

3 3/4 c flour
1 3/4 c sugar
1 T baking powder
1/2 t salt

Mix in a large mixing bowl and then remove 2 cups of the dry mix to reserve for later.

Now to the rest of the flour in the mixing bowl add;

1 stick butter (not margarine)
2 eggs
2/3 milk

The batter will be thick, spread this into a greased and floured pan (I use a little of the reserved flour topping mix to flour the pan). Now, you are wondering what size aren't you? Any size you want. If you use a 9X13 pan, you will have a thin cake, a 14 inch square would be nice, a 9X9" square will be a thick cake. I personally like to use a bread loaf pan. I like mine as a 'pound cake'. Spread the batter into your pan.

To the reserved flour mixture add;

1 stick butter
1/4 c brown sugar
2 t cinnamon
dash of salt

Mix this together with your finger tips until it forms pea sized crumbles. Cover the entire cake with this topping. If you chose to use a loaf pan you will only use half the topping. Freeze the rest in a baggy to use on muffins at a later date!

Bake at 350 degrees - a 9X13" pan approximately 30 minutes or a loaf pan it will have to bake at least 60 minutes. I bake mine about 1 hour and 15 minutes until a sharp knife inserted into the center comes out clean.


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I almost always hate items baked with coconut flour.  Oh, I love coconut when things are supposed to taste like coconut (candies, pies, Almond Joys) but when I bake or cook something like a bread, biscuit, pancakes, cupcakes or muffins that use coconut flour in them, I can taste it and I hate it.  The same goes for things baked/made with soy protein powder and carbalose.  I have a strong taste sensory (and smell) and more often than not I gag and have to spit it out unless the recipe has spices or seasonings that can cover it well or it's such a small amount it's just a hint.

I've mentioned this before as well, but I know a lot of readers are popping in but don't regularly stop by so they might have missed it.  This is important.   If you try a recipe and you 'almost' like it but it's not quite right or if the site you got it on shows photos and you KNOW it can turn out; but yours didn't... it might be the brand name used.  Especially when it comes to whey protein powders and coconut flour.

I've been cooking and baking low carb and sugar free for about 16 years now. When it comes to baking low carb, the brand name matters.  Not only for the finished product to turn out, and to have the correct textures but the taste and flavor.

The coconut flour I used for the first ten years of low carb baking is 'fine' but strong tasting and I never loved anything made with it.  However, a couple years ago I started to use another brand coconut flour and a whole new world opened up to me!  I still don't bake with it often as I usually use my much-loved recipes for muffins and cupcakes that use whey protein powder and flax seed instead, because of the slight coconut flavor that always comes through with coconut flour items but in some recipes, like coffee cake style with cinnamon, the hint of good quality coconut flour is a positive, not a negative and I love this one.

Unfortunately for me, the company who makes the coconut flour I fell in love with, stopped making it.  Luckily I had bought a large 5 pound bag of it at the time and I only use about 1/4 - 1/2 cup when I bake with it AND I rarely use coconut flour (as I mentioned above) so my bag will last a long time before I have to venture out into trying and tasting new brands again.  I'll link to some options I'm looking at below this post when I'm finished.


Low Carb and Sugar Free Coffee Cake Muffins

2 T real butter
2 oz. cream cheese
4 eggs
1/2 c sweetener of choice (I use a mixture of granulated Ideal and Truvia with a few drops of a liquid sweetener)
2 t vanilla
1/2 c unsweetened vanilla almond milk
1 c almond flour
1/2 c coconut flour
1 t baking powder
1/4 t salt

Topping:
1 c almond flour
1/4 c coconut flour
1/3 c sweetener of choice (granulated 'sugar' style)
1/2 t molasses
3 T butter
1 t cinnamon

(If you can find a good 'brown sugar' version of a natural sweetener, you can use that in place of the sweetener and molasses.  I have used two brands in the past that I loved but they both stopped making the brown sugar versions - grrr - and the splenda and Truvia versions you see in the stores now have real sugar in them so they are NOT sugar free.  I had an order for Just Like Sugar Brown that was canceled last week for lack of availability so I don't know if they are stopping production as well.  Honestly, over the past two years, I usually just make my own 'brown' sweetener by mixing a dab of molasses into regular white sweeteners.  This gives the flavor that goes so well in cookies and muffins.)

I use the 'large' muffin tins that have 6 spaces, lined with the large muffin liners.  Spray your liners with a Pam style spray.  Mix your muffin batter together either in an electric mixing bowl or your food processor until blended smooth.  Divide into your muffin cups.  Now mix the topping ingredients either by hand or with a fork until it resembles pea like crumbs or just put it into your food processor and pulse it a couple times.

Cover your muffins with the crumb topping.  Bake at 350 about 25-30 minutes for smaller regular sized muffins (12) or about 45 minutes for the large size.  Because I find baking with almond flour always takes longer to get 'done' in the middle, I cover my baked goods with a piece of foil after about 30 minutes to keep them from getting too dark, and then around 40-45 minutes I turn the oven OFF but leave the muffins IN.  I check on them about every 5 minutes by lightly pressing on the top to see if they are set up and firm - not jiggly anymore.  Then let them cool completely out on a cookie rack.  These are best the next day and stay very moist inside.


Crumb Topping:



Pile it on...


Literally took a photo of my breakfast muffin and coffee as I was enjoying it!







I have used Coconut Secret in the past and it's in my cupboard still... and some people LOVE it.  I do not.  It's strong tasting (to me) and I don't think the baked goods made with it turn out as well as with the brand I've used in the past couple years.  Unfortunately that was TresOmega and they STOPPED MAKING IT.  Luckily I bought a 5 pound bag at Sam's Club when it WAS still available, and because I don't bake with coconut flour often, it will last me a long time; but these are some other options I found on Amazon this morning that I would also look into if I were purchasing more coconut flour now.  I already know two other brands I don't care for...  so I did not link to them here.


Nutiva USDA Certified Organic, non-GMO, Unrefined Granulated Coconut Sugar, 1-pound (Pack of 3)

Bob's Red Mill Organic Coconut Flour, 16 oz

  Organic Coconut Flour (4lb) by Anthony's, Verified Gluten-Free & Non-GMO

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