Cinnamon Caramel Surprise Muffins

Don’t be fooled by the non-impressive photo. This recipe is a keeper!

Recipe: Cinnamon Caramel Surprise Muffins

cinnamon caramel surprise muffins

For the batter:

2.5 cups almond flour

1/4 tsp salt

1/2 tsp baking soda

1.5 tsp cinnamon

2 eggs

1/2 cup full-fat, unsweetened refrigerated coconut milk (make sure it’s stirred up)

1/2 cup pure maple syrup

1 TBSP apple cider vinegar

For the caramel surprise:

1/4 cup grass-fed, pastured butter

1/2 cup pure maple syrup

1/2 cup full fat, unsweetened coconut milk

dash of salt

Preheat oven to 325 degrees and line a muffin tin with liners. Add caramel surprise ingredients to a large saucepan and bring to a boil over medium heat. Reduce heat a bit and let simmer while you prepare the muffin batter, stirring occasionally. In a large bowl, combine the dry ingredients. In a separate bowl, combine the eggs, coconut milk, apple cider vinegar and syrup. Add to dry ingredients and stir until combined. Fill each muffin liner about 1/2 way full. Check on the caramel. You want to heat it until it is beginning to thicken (about 15-20 minutes), when it looks like the consistency of glue. Take a spoonful out and place it on top of the batter in each muffin liner. Then top with remaining batter, top with more caramel, and sprinkle with a bit of cinnamon, if desired. Bake for about 20-25 minutes, until golden brown. You don’t want to use the toothpick method to check doneness since there is caramel in the middle. Note: Removing these from the pan may be a little tricky, as once the caramel hardens it gets sticky. You may want to remove the muffins to a wire rack to let cool for a few minutes before eating. 

 

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Comments

  1. Marie says

    Can’t wait to make these muffins! Quick question….the coconut milk for the batter and the coconut milk for the caramel surprise are they the same thing?

    Thanks!

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