The origin of the cupcakes comes from the United Kingdom. The American version is considered more of a cake, softer than its overseas counterpart, which resembles an English muffin.
I like this particular recipe because it is stuffed. The glycemic index is low at 35 years, while the glycemic load is 6.
The load index is significant for people who look at blood sugars as it tells you how fast your blood sugar will rise. A glycemic load (GL) of less than 10 is considered low.
The dense texture of the cinnamon cupcakes again is very filling when you eat one with a hot morning drink. It’s the perfect fast food to start the day.
Look at the nutritional ingredients to make sure it fits your prescribed diet program.
Let me know what you think.
2 1/2 cups almonds
1/2 cup brown sugar
1/4 cup coconut oil or butter
1 teaspoon baking soda
½ teaspoon of salt
3 eggs or an equivalent substitute
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon vanilla
1/2 cup crispy apple of finely chopped honey
½ cup of coconut milk
¼ cup of raw nuts
Preheat oven to 350
In a blender: mix brown sugar with coconut oil
Add vanilla and 3 eggs or an equivalent egg substitute and mix.
I put a separate bowl, add almond flour, baking soda, a teaspoon of salt, cinnamon and cardamom,
Mix the dry ingredients in the blender with the wet ingredients.
Add crispy chopped honey apple, coconut milk and raw walnuts.
Grease the cupcake pan
Place 12 balls of dough in the cupcake pan
Place the muffin tin with the dough in the oven for 25 minutes.
Check if the muffins are baking by putting a chopstick on the cupcake. The chopsticks should be dry when you try the cupcakes.
Let cool for 10 to 15 minutes.
Portion Size 12
11.51 net carbs per cookie
334.0 Calories, total fats 276.3 g, sodium 116.74 mg, total carbohydrates 16.6 g, fiber 5.09 mg, total sugar 9.33 g, protein 9.57 g