Cinnamon Bun Blondie Muffins









(4 servings)
Each serving 
1 fueling
2 healthy fats
3 condiments
 
2 cinnamon cream cheese swirl cake
2 golden pancake 
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
2/3 cup unsweetened almond or cashew milk
2 tablespoons unsalted butter melted
3 tablespoons liquid egg whites; divided
1 1/3 oz. pecans, chopped
cooking spray
1/4 cup light cream cheese, softened
1-2 packets zero calorie sugar substitute
1/2 teaspoon vanilla extract
 
preheat oven to 350
in a bowl; combine the cinnamon cream cheese swirl cake, and golden pancake, cinnamon and baking powder. Stir in the milk, melted butter, and 2 tablespoons of the liquid egg whites till well combined; fold in pecans.
Divide batter into 4 lightly greased donut tins, reserving some to top each muffin after the filling is on.
Mix the cream cheese, sugar substitute, vanilla and remaining 1 tablespoon of egg whites together in a separate bowl.
Divide that cream cheese mixture on top of each muffin filling then top with the remaining swirl batter.
Bake for 18 minutes or till a inserted toothpick comes out clean.
ENJOY!!!
 






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