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Raspberry Muffins

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 350F 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.