I wanted some cinnamon streusel muffins and I wanted them NOW. I keep a box of Sukrin cake mix in the cupboard – yes it is a luxury – but I can tell you that it has saved my bacon (mmmmmm….bacon…) a few times. Like when my daughter’s gluten-intolerant friend came over and her other friends were eating birthday cake! I rustled cake up for her STAT!
Anyway I just thought I would throw this little tweaking of a cake mix out there in case any of you sometimes feel the way I do. You don’t have to use THIS low-carb cake mix, I just find it is the best available here in the UK. (No, they don’t pay me to say that!) This tweak should work with any cake mix, low carb or not.
Just take 2 tablespoons of the mix and set aside in a bowl with 3 tablespoons of ground almonds, 2 tablespoons of Erythritol, Truvia or Swerve, 1/4 tsp of cinnamon, and 1 tablespoon of butter. Mix with a fork until grainy.
Follow the recipe on the box using the rest of the mix but adding 1/2 tsp of cinnamon. (Feel free to use any other spices, I just like cinnamon). Grease muffin pans, fill 3/4 full with mix and sprinkle streusel on top. Bake according to box.
This mix made 16 muffins! (I made big ones and small ones so I actually had about 18) Each big muffin has 100 kcal, 7.5g carbs, 3g fibre (4.5g net carbs). If you use a different mix adjust the nutrition accordingly.