Sugar Free Pound Cake Muffins with Caramel Drizzle
Makes 18 muffins
Starting our week off with a sweet treat! This week we used Sukrin:1, Sukrin Sesame Flour and Sukrin Caramel Syrup to make these delicious Sugar Free Pound Cake Muffins with a Caramel Drizzle!
1 1/2 cups almond flour
1/2 cup Sukrin Sesame Flour
2 tsp baking powder
1 cup Sukrin: 1
4 large Eggs
2 tsp pure vanilla extract
8 oz salted butter
8 oz full-fat sour cream
Preheat oven to 350 degrees and line muffin tins with parchment liners.
In a separate bowl, combine the eggs, vanilla extracts and lightly beat until smooth.
Place butter in a microwave safe bowl and melt down (to soften, not to liquid).
Add melted butter and sour cream to egg mixture and mix well until all ingredients are blended together.
Pour egg mixture into dry and gently fold together until combined.
Evenly distribute the batter between the muffin tins.
Bake at 350 degrees for 25-30 minutes until slightly golden on top and toothpick comes out clean.
Let cool and drizzle Sukrin Caramel Syrup over the top.