APPLE-CINNAMON MUFFINS
4 ounces almond flour (1 cup)
1/2 cup golden flax meal
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1 cup granular Splenda or equivalent liquid Splenda (see my comments below)
1/2 teaspoon blackstrap molasses
1 teaspoon vanilla
2 tablespoons heavy cream
2 tablespoons water
2 tablespoons butter, softened
2 eggs
1/2 cup tart apple, peeled, cored and shredded (2 ounces) *
In a medium bowl, stir together the almond flour, flax meal, baking powder, salt, cinnamon and granular Splenda, if using. If you're using liquid Splenda, mix it in a custard dish with the extract, 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. Bake at 350º 15-20 minutes, until the tops are golden brown. Remove from the pan and cool on a rack. Serve warm or at room temperature. Store in the refrigerator.
Makes 6 servings
Can be frozen
* You'll need to buy one medium apple but will only use half of it. I used a Macintosh apple that weighed 5 3/4 ounces whole. Half of the apple weighed exactly 2 ounces once it was peeled and cored.
With granular Splenda:
Per Serving: 211 Calories; 17g Fat; 6g Protein; 10g Carbohydrate; 2.5g Dietary Fiber; 7.5g Net Carbs
With liquid Splenda:
Per Serving: 195 Calories; 17g Fat; 6g Protein; 6g Carbohydrate; 2.5g Dietary Fiber; 3.5g Net Carbs
These are moist and very good. There is just enough apple to give them flavor but not enough to make the carbs per muffin too high. The only thing I might change is the amount of Splenda. I think they may be a little too sweet. I may try using just 3/4 cup next time. Click the photo to see a close-up.
APPLE-CINNAMON MUFFINS VARIATION
4 ounces almond flour, 1 cup
1/2 cup golden flax meal
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon blackstrap molasses
1 teaspoon vanilla
2 tablespoons heavy cream
2 tablespoons water
2 tablespoons butter, softened
2 eggs
3/4 cup tart apple, peeled, cored and shredded, 3 ounces
Prepare the same as the recipe above but use 3/4 of an apple instead of half. I also cut back a little on the Splenda. You may need to increase the baking time slightly due to the extra moisture from the apple. I had to bake mine 23 minutes. After tasting one, I think I will cut back the Splenda to just 1/2 cup next time.
With granular Splenda:
Per Serving: 210 Calories; 17g Fat; 6g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 198 Calories; 17g Fat; 6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs