MAPLE

MAPLE-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 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
2 eggs
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 350?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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