4 ounces almond flour (1 cup)
1/2 cup golden flax meal (2 ounces)
1 teaspoon baking powder
1/8 teaspoon salt
1 cup granular Splenda or equivalent liquid Splenda
1 teaspoon maple extract (see my comments below)
1 teaspoon vanilla
2 tablespoons heavy cream
2 tablespoons water
2 tablespoons butter, softened
1 ounce pecans, chopped (1/4 cup)
In a medium bowl, stir together the almond flour, flax meal, baking powder, salt and granular Splenda, if using. If you're using liquid Splenda, mix it in a custard dish with the extracts, cream and water. 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 350º 15-20 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 Spread.
Makes 6 servings
Can be frozen
With granular Splenda:
Per Muffin: 284 Calories; 24g Fat; 8g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Muffin: 268 Calories; 24g Fat; 8g Protein; 8g Carbohydrate; 5g Dietary Fiber; 3g Net Carbs
These are another adaptation of the Coconut Macaroon Muffin recipe. They're very good, but I think I might use another 1/2 teaspoon of maple extract next time for more maple flavor. Don't expect these to be light, delicate muffins. They're quite dense, but I think that makes them all the more satisfying.
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