Angy's 'Original" Sticky BunsReturn to Index | Read
Serving Size: 12
3.3 grams each with frosting
1/2-cup butter -- melted, divided
1/2 cup Brown Sugar Twin -- divided
1/4 cup Splenda
1/4 c. sugar free maple Syrup, 7 grams per 1/4 c.
1/2 cup soy flour
1/2 cup miller's wheat bran
1 tablespoon baking powder
1 tablespoon vital wheat gluten
3 teaspoons cinnamon
1/4 cup cream
1/4 cup water
2 whole eggs
2 teaspoons vanilla
1/2 cup walnuts -- chopped
Heat oven to 350* Spray 12 muffin tins with Pam.
Combine 1/4 cup of melted butter with, 1/4 cup of brown S Twin and L.C. maple syrup
Spoon equally into muffin cups. Sprinkle each cup with walnuts. Combine remaining brown ST, Splenda, flour, wheat bran, baking powder, wheat
gluten, and cinnamon. Combine remaining melted butter, eggs, cream which has been diluted with the water, and vanilla. Add this to flour mixture, stir just until dry ingredients are wet. Spoon this evenly over walnuts in muffin tins....
Bake in upper third of oven for 18-20 minutes or until lightly browned
Remove from oven and loosen edges, invert onto cooling rack.
Frosting Optional: Soften 1/2-c. cream cheese, sugar sub to taste, 1/2-tsp.
vanilla, mix well.