Einkorn Jumbo Cinnamon Muffins

I’ve been wanting to try my delicious Einkorn Dinner Roll recipe as a sweet muffin and this morning was the day.  Tried using my brand new jumbo muffin pan for the first time, too.  The pan cups here were filled 3/4 full and rose nicely!  Being jumbo, these are a bit carb-y, so you might want to make 12 regular-size muffins to cut the numbers below in half per muffin.  Alternately, you can use liquid sweeteners and cut carbs even more.  The psyllium and flax meal make these VERY filling, so not even the heartiest sweets eaters will ask for a second one.  Place those leftover muffins in a plastic bag and as with all low-carb baked goods, keep refrigerated until you want them again.  Should keep about a week.

This recipe is not suitable until you are near goal weight (Pre-Maintenance).

DRY INGREDIENTS:

1 ¼ c. almond flour

2 T. Einkorn flour

½ c. egg white protein powder

2 T. oat fiber

2 T. coconut flour

1 T. baking powder

2 T. golden flax meal

¼ tsp. sea salt

3 T. psyllium husk powder

½ c. Splenda (or equivalent sweetener of choice)

WET INGREDIENTS:

1 tsp. dry yeast dissolved in 2 T. warm water + 2 tsp. sugar (consumed by yeast)

5 large eggs, beaten

3 T. olive oil

2 T. melted butter

¼ c. egg whites (I use carton variety)

½ c. boiling water (added at very last)

TOPPING:  3/4 c. ch. pecans, 2 tsp. cinnamon, 3 T. melted butter, 2 T. Splenda

VARIATION:  Add a little brown sugar substitute to the topping mixture

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a jumbo muffin tin with a brush and set aside.    Dissolve yeast in 2 T. warm water and add a 2 tsp. sugar (consumed by the yeast).  Set aside for now.  Mix topping ingredients in another small bowl, stir and set aside.

In a large mixing bowl, measure out all dry ingredients.  Stir well.   In a separate bowl, beat eggs and add oil, melted butter and egg whites.  Beat until uniform and smooth.  Next add the dissolved yeast mixture and stir well.   Now pour  wet ingredients into dry ingredients and beat well with rubber spatula until all is moistened smooth. Add in boiling water all at once and beat well 15-20 times with spatula until smooth.  Using half-cup measuring cup, spoon batter into greased muffin pan slots, evenly distributing the batter as best you can.  Cups will be about 3/4 full.  sprinkle on topping evenly on the 6 muffins.  Pop in preheated 350º oven for around 20-22 minutes.  Check at 20 minutes as ovens vary.  If not firm and dry to touch center top, cook 2-3 minutes longer.  Remove from oven and cool 3-4 minutes. Gently lift out with knife tip and serve warm with butter.

NUTRITIONAL INFO:   Makes 6 jumbo muffins, each contains:

457 cals, 37.7 g fat, 18.83g carbs,  8.36g fiber,  10.47g NET CARBS (use liquid sweetener to lower), 19g protein, 497mg sodium (halve these numbers if you make regular-size muffins)

 

 

3 thoughts on “Einkorn Jumbo Cinnamon Muffins

    1. Subbing in whey protein for which ingredient? Instead of the egg white protein? Having not done this, I just couldn’t say for certain, but if that’s what you’re asking, I’d say it’s worth a try. It’s BOUND to change the final rise/texture/crumb. EWP is more of a volumizer (you’ll note their nice rise in the photo) and to provide the structure protein brings to baked goods. WPI is a dairy-based product and likely only brings protein (structure) but not the added volume that egg white brings. But hey……..worth a try. You might want to toss in 1 egg white to compensate for that volumizing feature? Why don’t you make 1/2 recipe (3 jumbo or 6 regular muffins) and test those waters? Would love to hear back on your results. 🙂

      1. Ginny Bates

        Sorry. Yes, I meant subbing whey protein powder for egg white powder. Hadn’t thought of the volumizing effect of the egg whites. Doing half the recipe is worth a try. Thanks for the quick response, Peggy.

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