From Linda Genaw
- 1 cup almond flour
- 1/2 cup golden flax meal
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup Splenda
- 1 teaspoon banana extract
- 1/2 teaspoon caramel extract
- 1 teaspoon vanilla
- 2 tablespoons heavy cream
- 2 tablespoons water
- 2 tablespoons butter, softened
- 2 eggs
- 1/4 cup walnuts, chopped
Preheat oven to 350°F.
In a medium bowl, stir together the almond flour, flax meal, baking powder, salt and Splenda.
Combine everything with the dry ingredients and stir with a wooden spoon until well blended.
Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. You can spray
the liners with cooking spray, but they didn't seem to stick too much.
Bake at 350°F 15 to 20 minutes, until the tops are golden brown. Cool 5 minutes on a rack
before removing from the pan.
Serve warm or at room temperature. Store in the refrigerator. Serve with butter or cream cheese.
APPROXIMATE NUTRITION INFORMATION PER MUFFIN (MAKES 6 MUFFINS):
280 Calories; 23g Fat; 9g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs
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