Angy's Upside Down Sticky Buns
Status Approved
NameAngy's Upside Down Sticky Buns
1/2 cup butter -- melted, divided
1/2 cup brown sugar twin -- divided
1/4 cup splenda
1 tsp maple extract
1/2 cup Atkins Bake mix -- or soy flour
2 teaspoons baking powder
1 tablespoon Wheat Gluten
1/2 cup bran
1/4 cup cream
1/4 cup water
2 large eggs
2 teaspoons vanilla
1/2 cup pecan halves -- chopped
2 teaspoons cinnamon
Cream Cheese Glaze -- optional
1/2 cup cream cheese -- tub style-whipped
1 1/2 tablespoons cream
1 1/2 tablespoons water
2 tablespoons splenda
1 teaspoon vanilla
Step: 1Preheat oven to 350*F -Spray 12 muffin tins with Pam. -Combine 1/4 cup of melted butter with 1/4 cup brown sugsr twin & maple extract. -Divide evenly into the muffin tins; sprinkle each with the chopped nuts. -In a medium sized bowl, combine the remaining S.Twin, splenda,flour, wheat gluten, bran,BP & cinnamon. -Mix together the remaining melted butter, cream, water, eggs & vanilla. -Add this mixture to the dry ingredients stirring only until the dry are wet. -Spoon batter evenly into the 12 muffin tins. -Bake in upper third of oven for 18-20 minutes or until lightly browned. -Remove from oven, loosen edges, invert onto a cooling rack.
Nutrition Information
Carb count per bun using pecan halves then chopped:4.2 minus 1.5 grams fiber=2.7 carbs& 4.9 grams protein -Carb count using cream cheese glaze: 4.8 minus 1.5gr. fiber= 3.3 carbs

Time submitted: Friday, July 16. 2004 at 16:44:43
Contributed By: Anonymous
This comes from  The Low Carb Cafe
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