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
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.
APPROXIMATE NUTRITION INFORMATION PER MUFFIN (MAKES 18 MUFFINS):
Per Serving: 130 Calories; 9g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs