Basic Almond Flour Muffins

BASIC ALMOND FLOUR MUFFINS
6 ounces almond flour (1 1/2 cups)
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons butter, melted
1 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla
2 tablespoons heavy cream
3 tablespoons water
2 eggs

Put the almond flour, baking powder, salt and granular Splenda, if using, in a medium mixing bowl. In a small bowl, melt the butter in the microwave. To the butter, add the liquid Splenda, if using, the vanilla, cream and water. Add the liquid mixture and the eggs to the dry ingredients in the bowl. Mix well with a spoon. If the batter seems too stiff, stir in another tablespoon of water.

Spoon the batter into six paper-lined muffin cups. Bake at 350º 15-20 minutes, until the tops are golden brown. Remove from the pan and cool at least 5 minutes on a rack before serving. Serve warm or at room temperature. Store in the refrigerator.

Makes 6 muffins

With granular Splenda:
Per Serving: 258 Calories; 22g Fat; 8g Protein; 10.5g Carbohydrate; 3.5g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 242 Calories; 22g Fat; 8g Protein; 6.5g Carbohydrate; 3.5g Dietary Fiber; 3g Net Carbs

VARIATIONS:

Maple Nut Muffins - Add 1 1/2 teaspoons maple flavoring and 1/4 cup chopped pecans
Orange Muffins - Add 1 teaspoon orange extract and 1 tablespoons grated orange zest
Lemon Poppy Seed Muffins - Add 1 teaspoon lemon extract, lemon zest and 1 teaspoon poppy seeds
Banana Walnut Muffins - Add 1 teaspoon banana flavoring and 1/4 cup chopped walnuts
Apple-Cinnamon Muffins - Add 2 packets sugar free cider mix, reduce the sweetener to 1/2 cup and add 1/2 teaspoon cinnamon
Blueberry Muffins - Add a handful of fresh blueberries
Cinnamon Muffins - Add 1 teaspoon cinnamon 

This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.

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