Click to see a close-up

4 ounces almond flour (1 cup)
1/2 cup golden flax meal (2 ounces) *
1 teaspoon baking powder
1/8 teaspoon salt
1 batch Angel Coconut **
1 cup granular Splenda or equivalent liquid Splenda
2 tablespoons butter
1 1/2 teaspoons coconut extract
1 teaspoon vanilla
2 tablespoons heavy cream
2 tablespoons water
2 eggs

In a small bowl, stir together the almond flour, flax meal, baking powder, salt, coconut and granular Splenda, if using. In a medium microwave-safe bowl, melt the butter in the microwave. Stir in the liquid Splenda, if using, the extracts, cream and water. Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. I sprayed the paper liners with cooking spray just to be sure that they wouldn't stick. They will be full, but the muffins don't raise much. Bake at 350 15-20 minutes, until the tops are golden brown and a toothpick comes out clean. Cool 5 minutes on a rack before removing from the pan. Serve warm or at room temperature. Store in the refrigerator.

Makes 6 servings
Can be frozen

* You can use regular flax meal, but the muffins won't look as pretty. Also, golden flax meal has a milder flavor that won't overpower the delicate flavor of the coconut.

** I made mine with coconut Da Vinci syrup instead of the water and sweetener and I used 2 tablespoons syrup. You can use plain unsweetened coconut, but the muffins won't turn out as moist.

TIP: You can mix the dry ingredients ahead of time and store them in a zipper bag in the freezer until you're ready to make the muffins. Put the angel coconut in a separate small zipper bag. Be sure to label the bags and bring the muffin mix and coconut to room temperature before using.

With granular Splenda:
Per Serving: 302 Calories; 25g Fat; 9g Protein; 13g Carbohydrate; 6g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 286 Calories; 25g Fat; 9g Protein; 9g Carbohydrate; 6g Dietary Fiber; 3g Net Carbs

This is my friend, Nancy's, adaptation of George Stella's recipe. They're very nice and would be great for breakfast or with a brunch menu. These aren't light muffins and they're quite dense and very filling. George says that they don't need any butter, but they're even better with some! Click the photo to see a close-up.

UPDATE: I've simplified the recipe instructions a bit and changed the butter from softened to melted. This saves you from having to remember to soften the butter and the melted butter seems to make the batter a little thinner and easier to spoon into the muffin cups.

UPDATE 4/18/11: I decided to add 2 tablespoons of water to the recipe to thin down the batter a little after it was brought to my attention that the muffins were a little bit dry.

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