|06-11-2012, 03:36 PM||#1|
Senior LCF Member
Join Date: Sep 2011
Widget's Cream (or jelly) Filled Muffins - with pic
I have included the recipe for the cream filling, but you can use sugar free jelly, lemon curd or change up the filling by subbing syrup (flavor of you choice) for the water and using a different flavor of extract. You can change up the cake by using a different flavor of syrup and/or extract. I finished mine off by brushing on melted butter and sprinkling on a mixture of cinnamon and dry sweetener, but you can frost the tops if you prefer.
Use a standard size muffin pan (wells = 3" diameter) Don't worry about how full the muffin wells are, just divide the batter between 9 wells as directed.
Glycerine is a necessary ingredient to make the donuts moist. It can be purchased in the cake decorating section of most craft stores or you can order from Netrition.
To make pork rind flour, first use a food processor to coarsely chop the rinds, then measure for the recipe, then chop them fine in a coffee grinder or food processor.
The batter thickens fast, so it is best to have everything premeasured and ready befor mixing the wet ingredients with the dry.
Cream (or jelly) Filled Muffins
3/4 cup almond flour
1/4 cup + 2 tablespoons pork rind flour
3/4 teaspoon baking soda
8 pkts. Splenda
1 teaspoon vanilla
2 tablespoons pancake syrup
2 teaspoons glycerine
4 tablespoons butter
Generously grease 9 wells of a muffin pan. Stir together the dry ingredients in a small bowl. In another small bowl, measure the wet ingredients. Place the butter in a small microwave safe bowl. Preheat oven to 350 degrees.
Microwave the butter on high for 30 seconds while you beat the wet ingredients with a fork. Stir half of the dry ingredients into the butter until smooth, then stir in the other half. Stir half of this into the wet ingredients until smooth, then the other half.
Divide the batter between the 9 wells. Bake 12 to 14 minutes. Remove from pan at once and cool completely before filling.
2 oz. cream cheese, softened
2 tablespoons butter, softened
1/4 teaspoon vanilla
2 pkts. sweetener
1/4 cup heavy cream
1 tablespoon water
Using a fork, stir together the cream cheese, butter, vanilla and sweetener until smooth. Beat in the heavy cream until thickened some. Stir in the water.
Fill a pastry bag with the filling. Using the tip with the largest opening, push the tip into the muffin. (Off center, slanted sideways) until most of the tip is buried and squeeze in the filling until until it starts to back up out of the opening.
Stir together 3 pkts. Splenda and 1/2 teaspoon cinnamon. Melt a tablespoon of butter. Brush the butter over the top of the muffins and sprinkle on the Splenda/cinnamon mixture. Keep refrigerated.
|06-12-2012, 04:22 PM||#4|
Very Gabby LCF Member!!!
Join Date: Apr 2011
Location: Rockville, VA
WOE: started with Atkins, now just low carbs
Start Date: January 30,2011
Amazing! The possibilities are endless with subbing the different flavors and fillings. Thank you!
Would it not work to fill them before baking? Putting half the muffin batter in, filling, then continue with the batter? I guess it might ooze out or make it too mushy?
Also, I'll bet you could use that nifty thing, a pancake pen to fill with filling and squirt right into the muffin!
|06-12-2012, 04:35 PM||#5|
Major LCF Poster!
I don't think you can fill them with cream or jam until after they bake because the filling would just melt away.
I was thinking maybe trying to put some cream filling and then add some jam. Kinda like a pick-m-ups pastries.