Cottage Cheese Cinna Roll Muffins

Ingredients:

Muffin batter

• 3/4 cup Keto wheat baking flour (King Arthur brand)

• 1/4 cup Greek yogurt 

• 1/4 cup cottage cheese low fat 

• 1/8 cup agave 

• 1 egg

• 2 tbsp unsalted butter 

Sugar filling 

• 1/8 cup monk fruit 

• 1 tbsp butter 

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. In a large bowl, mix together the almond flour, baking powder, baking soda, and salt. Blend together the greek yogurt, cottage cheese, honey, eggs, and melted butter.

3. Combine the wet and dry ingredients until just mixed. Do not over mix.

4. In a small bowl, mix the coconut sugar (or brown sugar) and ground cinnamon. Stir in the melted butter until well combined.

5. Divide the muffin batter evenly among the muffin cups. Drop a spoonful of the cinnamon filling onto the center of each muffin and gently swirl with a toothpick or knife to marble the filling into the batter.

6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the ti for a few minutes before transferring them to a wire rack to cool completely.

7. While the muffins are cooling, make the cream cheese frosting glaze. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Add the vanilla extract and mix well.

8. Once the muffins are cooled, drizzle or spread the cream cheese frosting glaze over them before serving.