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Raspberry Muffins
* 1 cup NOW almond flour*
* 1/2 cup Bob's Red Mill golden flax meal*
* 1 teaspoon baking powder
* 1/8 teaspoon salt
* 1 cup Splenda*
* 1 teaspoon Singing Dog vanilla extract*
* 2 tablespoons heavy cream
* 2 tablespoons water
* 2 tablespoons butter, softened
* 2 eggs
* 2/3 cup fresh raspberries
In a medium bowl, stir together the almond flour, flax meal, baking powder, salt and Splenda. Combine everything with the dry ingredients and stir with a wooden spoon until well blended. Gently fold in fresh raspberries, being careful not to crush them.
Spray 6 paper-lined muffin cups with Pam, and then fill with batter, dividing it evenly among them.
Bake at 350°F 15 to 20 minutes, until the tops are golden brown.
When muffins are done, allow to cool 5 minutes on a rack before removing from the pan. Serve warm or at room temperature. Store in the refrigerator.
APPROXIMATE NUTRITION INFORMATION PER MUFFIN: 253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs.
* 1/2 cup Bob's Red Mill golden flax meal*
* 1 teaspoon baking powder
* 1/8 teaspoon salt
* 1 cup Splenda*
* 1 teaspoon Singing Dog vanilla extract*
* 2 tablespoons heavy cream
* 2 tablespoons water
* 2 tablespoons butter, softened
* 2 eggs
* 2/3 cup fresh raspberries
In a medium bowl, stir together the almond flour, flax meal, baking powder, salt and Splenda. Combine everything with the dry ingredients and stir with a wooden spoon until well blended. Gently fold in fresh raspberries, being careful not to crush them.
Spray 6 paper-lined muffin cups with Pam, and then fill with batter, dividing it evenly among them.
Bake at 350°F 15 to 20 minutes, until the tops are golden brown.
When muffins are done, allow to cool 5 minutes on a rack before removing from the pan. Serve warm or at room temperature. Store in the refrigerator.
APPROXIMATE NUTRITION INFORMATION PER MUFFIN: 253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs.
