APPLE-CINNAMON MUFFINS VARIATION - THM S

By Lulubelle

GENAW.COM

Ingredients

• 4 ounces almond flour, 1 cup
• 1/2 cup golden flax meal
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 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

Preparation

Step 1

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 350ē 18-23 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



With granular Splenda:
Per Serving: 210 Calories; 17g Fat; 6g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs