Servings: 1 Prep: 1 min Cook: 1 min Total: 2 mins
I kind of grew up in and amongst farmers markets. I grew up in a town, somewhere in the mountains, near Yosemite National Park, CA. My grandparents owned a huge apple orchard in the town and they would attend various markets, selling apples, cider and apple honey. I’d join them and hang out. One of the markets was a market in Fresno, and THIS market had sweet, hot, fresh, steaming, aromatic cinnamon rolls.
These rolls became almost something like a part of my own DNA. Without them, I cannot function.
Years later, I owned a catering company outside of Cabo San Lucas, in Mexico. A big part of my catering company was a gigantic portable catering trailer that I’d designed. Because of the horrible and bumpy roads in Mexico, I designed all the cooking devices to run on natural fuels, primarily carbonized coconut shells. Ultimately, it was a 3 ton beast of a machine. To show it off and promote the catering business, I served as a vendor at the local Farmer’s Market, pulling my massive kitchen up onto the grass, sparking up my coconut ovens and baking fresh cinnamon rolls, for all the world to sniff out and eat.
I LOVE cinnamon rolls!
All this said … it COULD be that I love frosting! A do enjoy a good cinnamon roll, drenched in melting butter; fresh and a little doughy, but if I had to look deep within my own genetic structure, it becomes clear that I run more efficiently on FROSTED cinnamon rolls.
What we have here is an EXCEPTIONAL “One Minute Muffin”, with a sweet and cinnamon twist, with the very same cream cheese frosting that I used to douse my rolls with, down in Mexico. Just swap out the sweetener for something a little less intense for my blood sugars and … the end result would’ve made the 8 year old boy in Fresno smile, ear-to-ear.
Cinnamon Roll Muffin, in a MinutePrint Rate
Cream Cheese Frosting
- 1 1/2 tbsp full fat cream cheese warmed
- 1 tbsp fresh whole butter softened
- 3 tbsp powdered sugar equivalent
- dash vanilla extract
- dash salt
- Combine your flax, almond meal, cinnamon, sugar equivalent, baking powder and salt in a coffee mug, or other microwaveable safe mold, of some kind. (I like to grease my mug first, but I don't think it's necessary)
- Mix in your raisins, walnuts, egg and melted butter.
- Microwave on high for 60 seconds, (90 seconds if using a weaker microwave, or if you've added lots of other ingredients, like cheeses, nuts, frozen berries, etc.)
- While the muffin is nuking, beat together your cream cheese, butter, powdered sugar equivalent, vanilla and salt. Make sure your cream cheese and butter are soft (leave out at room temperature for a while) before whipping, or else mixing will be difficult, at best.
- Once your muffin is done, douse with frosting and smile, smile smile!
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