½ cup Wheat-free Market All-Purpose Baking Mix
1-1/2 tablespoons Virtue Sweetener
1 teaspoon cinnamon (optional)
2 tablespoons salted butter, melted
1 large egg
½ teaspoon vanilla extract
3 tablespoons heavy cream, sour cream or coconut milk
Ingredients: Streusel Topping:
3 tablespoons chopped pecans
3/4 teaspoon cinnamon
½ tablespoon Virtue Sweetener
Preheat oven to 350 degrees F. Oil the bottom and sides (or line with parchment) of a mini loaf pan.*
In a medium bowl add the baking mix, sweetener, cinnamon (optional), butter, egg, vanilla and cream. Mix well and pour into prepared pan.
In a small bowl, blend the pecans, cinnamon and sweetener for the streusel topping. Sprinkle topping over cake batter and bake for 28-30 minutes just until a tooth pick inserted in the center comes out clean. Do not over bake.
* Consider using an aluminum disposable mini loaf pan which doesn’t need to be oiled or lined. The cooking time above was using an aluminum mini loaf pan which cooks slower than if using a dark coated pan.
* For muffins, scoop ¼ cup of the batter into a lined muffin pan then sprinkle with topping. Bake for 15-18 minutes or until toothpick inserted in center is done.