Coffee Cake Muffins
3/4 cup Fast Metabolism Baking Mix
1/3 cup xylitol
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 large egg whites
2 tablespoons Fast Metabolism Baking Mix
1 tablespoon xylitol
1/2 tablespoon chilled raw coconut oil
2 tablespoons chopped pecans
Preheat the oven to 350 degrees F. Line a 6-muffin pan with paper liners.
In a bowl, whisk together the Baking Mix, xylitol, baking powder, and cinnamon. In a separate bowl, whip the egg whites with an electric mixer until soft peaks form (about 2 to 3 minutes). With a spatula or wooden spoon, gently fold in 1/3 of the dry ingredients just until just blended. Repeat with the remaining 2/3 dry ingredients. Spoon into the prepared muffin cups, and bake 18 to 20 minutes, until the muffins are nearly done (test with a toothpick).
Meanwhile, make the crumb topping: Combine the baking mix, xylitol, and coconut oil in a bowl, and mix with your fingertips until crumbly. Mix in the pecans. Sprinkle over the muffins after they have baked for 18 minutes, return to the oven and bake 2 to 4 minutes more until the muffins are cooked through. Cool and serve.
1 muffin is a Phase 3 grain portion.