PECAN PIE MUFFINS

CAROLYN'S PECAN PIE MUFFINS
2/3 cup butter, softened
2 eggs
1 teaspoon vanilla
1 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon blackstrap molasses *
1/2 cup Carbquik
1 cup pecans, finely chopped, about 3 1/2 ounces

In a small-medium bowl, whisk the butter, eggs, vanilla and sweeteners. The mixture may look curdled. Whisk in the Carbquik until a smooth batter forms. Stir in the pecans. Spoon into 12 greased or paper-lined muffin tins and bake at 350?15 minutes until golden brown and set in the center. The toothpick test will not work for these. They won't rise much and will be very small. Carefully remove them from the tins and cool on a wire rack.

Makes 12 small muffins
Can be frozen

* The original recipe called for 3/4 cup granular Splenda plus 1/4 cup brown sugar Diabetisweet.

With granular Splenda:
Per Muffin: 183 Calories; 18g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Muffin: 175 Calories; 18g Fat; 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carb

These have a very rich, butter pecan flavor but I think that they are more like little nut tarts than muffins. They would be a nice addition to a holiday cookie tray. I didn't have Diabetisweet so I used a little blackstrap molasses to get a brown sugar flavor and it worked very well. I don't know what the carb count is for Diabetisweet so if you use it the actual counts may be different than mine. Carolyn baked hers for 18-22 minutes but mine were completely done and browned in 15 minutes. I suggest checking them early if your oven bakes a little hotter than it should.

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