ORANGE PECAN MUFFINS
4 ounces almond flour (1 cup)
1/2 cup golden flax meal (2 ounces)
1 teaspoon baking powder
1/8 teaspoon salt
1 ounce pecans, chopped (1/4 cup)
1 cup granular Splenda or equivalent liquid Splenda
2 tablespoons butter
1 teaspoon pure orange extract
1 teaspoon vanilla
2 tablespoons heavy cream
2 tablespoons water or orange juice *
1 tablespoon orange zest (from 1 small orange)
In a small bowl, stir together the almond flour, flax meal, baking powder, salt, nuts 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, water and orange zest. 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. 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
* Using orange juice doesn't affect the net carb count per muffin.
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. Be sure to label the bag and bring the muffin mix to room temperature before using.
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. The coconut muffins are my all-time favorite, but these run a close second. They're delicious!
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.
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