Cheesy Pumpkin Muffins (gluten free)

These muffins make a nice savoury change for breakfast when you are just getting tired of eggs. If you split them open they make great little sandwiches. I always make a double batch and freeze half so i can pull one out for a quick breakfast or snack. For the seasoning in this recipe i used a no salt garlic blend (gives the muffins a garlic bread type of taste) but you could use whatever seasonings are to your liking.

Ingredients:

• 1 cup almond flour
• 1/2 cup canned pure pumpkin
• 1/2 cup grated parmesan (the powdery kind)
• 2 Tbsp garlic blend seasoning
• 3 eggs
• 1 tsp salt
• 1 tsp baking powder

Directions:

Pre-heat oven to 300
In a large bowl mix together the almond flour, parmesan, seasoning, salt and baking powder.
Stir in the pumpkin and eggs until everything is well incorporated, should have a cake batter type consistency.
Line a 6 muffin tin with wrappers (these tend to stick if you don't use liners) and evenly fill the cups.
Bake for 1 and 1/2 hours (seems like a lot but it works)
When muffins are done, let cool slightly. They are delicious cut open and spread with butter or cream cheese!

Mini White Chocolate Rasberry Cupcakes

These little cupcake/muffins are so moist and delicious, you would never think they were low carb! I brought them to a party and they were an even bigger hit than the regular non low carb cake! Quite an accomplishment i would say.

Ingredients:
Cupcakes

• 2 Tbsp + 2 tsp sifted cocnut flour
• 2 eggs
• 2 Tbsp melted coconut oil or butter
• 1/2 tsp vanilla
• 5 tsp splenda granular
• 1/2 tsp baking powder
• 1 tsp water

White Chocolate Frosting

• 1 package Jell-O sugar free white chocolate pudding mix
• 8 oz. cream cheese (softened)
• 10 fresh rasberries, or any berry of your choice

Directions:

Pre-heat the oven to 350
In a small bowl combine coconut flour, baking powder and splenda
In a medium bowl combine oil (or butter), eggs, vanilla and water. Mix dry ingredients into wet and blend together until smooth. If batter seems to dry add a tsp more water.
Grease a mini muffin pan well and portion out 10 cupcakes.
Bake for 13 - 15 minutes, a toothpick should come out clean. Let the cupcaks cool while you make the frosting.

For the frosting:
Warm the cream cheese in the microwave for a few seconds (15 is plenty) so it becomes workable.
In a large bowl beat the cream cheese with an electric mixer and slowly incorporate the Jell-O pudding mix while you are beating.
Put the cupcakes and the frosting in the frdge for a few hours so they can cool and set up.

Top each cupcake with a dollop of white chocolate frostnig and a fresh rassberry, delicious!!

Note: you will have a lot of left over frosting in this recipe, but it is a great low carb frosting for any kind of cake or muffin. You could make low carb almond cookies and put some in the middle to make a low carb Goldeb Oreos.

 Carb count for the cupcakes is 6 grams for all ten. Final count will depend on how much frosting and which kind of berries you use.