Christmas Muffins with Tangy Frosting

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CHRISTMAS MUFFINS with TANGY FROSTING

These lovely muffins taste delicious, are packed with flavour from beautiful, rich, spices and make the whole house smell of Christmas baking.  The recipe makes between 12 and 14 muffins and, together with the frosting, they come in at a nifty 5g of carbs each. Perfect with a cuppa and to have as a staple in the freezer for when visitors arrive.

Ingredients - for 12/14 Muffins

  • 250g          Almond Flour
  • 2 tsp          Baking Powder
  • 4 tsp          Ground Cinnamon
  • 2 tsp          Ground Cardamom Seeds (self-ground)
  • 1/2 tsp       Ground Star Anise (self-ground)
  • 1 tsp          Ground Cloves (self-ground)
  • 1 tsp          Ground Ginger
  • 1 tsp         Grated Nutmeg
  • 5 large       Eggs (whisked)
  • 1 tsp          Vanilla Extract
  • 100ml        Skinny Syrup (brown sugar flavour)
  • 150g          Melted Butter
  • 50 ml        Almond Milk
  • 300g         Cream Cheese
  • 50g           Whey Protein Powder
  • 1               Orange (finely grated zest only)
Method
  • Preheat the oven to 175*C
  • Mix all the dry ingredients together in a large bowl
  • Whisk the eggs lightly in a separate bowl and combine with the vanilla and skinny syrup sweetener
  • Melt the butter in another bowl
  • Add the egg mixture and the butter into the dry ingredients and combine well
  • Add a little of the almond milk if required, to form a standard cake batter consistency
  • Divide the cake mixture equally between the 12 bun cases in a standard bun tin
  • Bake in the centre of the oven for 20 minutes
  • When cooked, cool on a wire rack
  • When the muffins are cool, prepare the frosting by whisking the cream cheese, protein powder and orange zest until thoroughly mixed.  Put the frosting into a piping bag and leave in the fridge to re-set for at least 1 hour before piping
  • When the frosting has firmed in the piping bag, pipe a swirl on the top of each muffin
  • Decorate with cranberries, a light dusting of powdered cinnamon and half a slice of orange
As this recipe is for a batch of 12-14 muffins, I bake the muffins and then freeze, until needed, the ones I don't immediately require.  If you put frosting on them all, you have to eat them all within 3 days.  The frosted muffins should be kept cool in the fridge.  Unfrosted muffins can be kept in a regular cake tin.

The muffins are also wonderful served warm, with steaming hot keto custard.  Enjoy!

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.