On the Menu:
Lemon PoppySeed Muffins
English Toffee Bread
Rhubarb Pecan Muffins
Blueberry Muffins
Lemonade Muffins
Tomato Herb Muffins
Banana Walnut Muffins
Cranberry Pumpkin Bread
Peanut Butter Muffins

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Peanut Butter Muffins

Preheat oven to 350°F.

Sift together Carbquik, almond flour, Splenda, and baking powder. Cut in peanut butter and butter until mixture resembles coarse meal. Add beaten eggs and half-n-half; stir just until dry ingredients are moistened.

Grease 2-inch muffin pans or line with paper baking cups. Fill about 2/3 full with the batter. Bake at 350°F for 20 minutes, or until done. Have ready the melted jelly and chopped peanuts. Immediately brush tops of muffins with melted jelly and dip tops into the chopped peanuts.

Makes 18 peanut butter muffins.

Per Serving: 130 Calories; 9g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

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