CREAM CHEESE TOPPED MUFFIN with LIQUIGEN
24th June 2020
FAT: 49.71g PRO: 11.91g CHO: 4.42g Kcals: 513
Ingredients
- 39g Eggs
- 18g Butter
- 25g LIQUIGEN
- 10g Full fat soft cheese - PHILADELPHIA
- 2g Cornflour
- 30g Ground almonds
- 8g NATVIA or SUKRIN icing – for the topping
- You will also need a ¼ teaspoon of BARKAT baking powder, a few drops of liquid sweetener and a few drops of lemon extract.
Instructions
- Pre heat oven to 170c / fan 150c / gas 3/4.
- Reserve the Philadelphia and 10g of the butter.
- Mix all dry ingredients (not the icing for topping).
- Soften or melt the butter and mix into the dry ingredients with the beaten egg, sweetener, extract and liquigen.
- Put in to one large muffin mould or two cupcake moulds and cook in pre heated oven for approximately 15 minutes.
- Cool before turning out.
- Beat together the Philadelphia, 10g of butter and the icing plus a few drops of lemon extract and use to top the cakes.
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CLICK HERE FOR DISCOUNTS.