Getting started....

Ok, let's see how well this goes. I told myself I would never get into blogging or tweeting!



Since graduating college I have started to enjoy cooking A LOT! I love finding new recipes to try. So as I find and try new recipes I will post on here for you guys to try and let you know which ones I would not recommend! Most of my recipes come from online websites with a little tweaking of my own.



**NEW FEATURE** At the bottom of each recipe there is a place where you can rate the recipe! Let me know if you just liked it, loved it or thought it was just ok. No hard feelings! Promise :-)





Enjoy!



Saturday, February 22, 2014

Gingerbread Cream Cheese Muffins (Low Carb and Gulten Free)

Ingredients

 
8 oz cream cheese, softened
2 large eggs
3 tbsp unsweetened almond milk
2 tsp molasses (optional, but gives better flavour and colour)
16 drops stevia extract
1 1/2 cup almond flour
1/4 cup vanilla whey protein powder
1/4 cup granulated erythritol
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt

Directions



Preheat oven to 325F and line a 12-muffin pan with paper or silicone liners.
In a large bowl, beat cream cheese with electric mixer until smooth. Add eggs, one at a time, and beat until combined, scraping down sides of bowl and beaters as needed. Add almond milk, molasses and stevia extract and beat until just incorporated.
In a medium bowl, stir together almond flour, whey powder, erythritol, baking powder, baking soda, spices and salt. Add to wet ingredients and beat until just incorporated, being careful not to overmix.
Spoon batter into prepared muffin cups and bake for 20-25 minutes, or until golden brown and center is set.
Serves 12. Each muffin has a total of 8.9g of carbs, but only 4.9g if you subtract erythritol.

Read more at http://alldayidreamaboutfood.com/2011/01/gingerbread-cream-cheese-muffins-low-carb-and-gluten-free.html#EJ1QBJGkxIs112Bp.99

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