Lemon Poppyseed Muffins

Ingredients:

4 ounces almond flour, 1 cup

1/2 cup golden flax meal, 2 ounces

1 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon poppy seeds

1 cup granular Splenda or equivalent liquid Splenda

2 tablespoons butter

1 teaspoon pure lemon extract

1 teaspoon vanilla

2 tablespoons heavy cream

2 tablespoons water

2 eggs

Directions:

In a small bowl, stir together the almond flour, flax meal, baking powder, salt, poppy seeds and granular Splenda, if using. In a medium microwave-safe bowl, melt the butter in the microwave. Stir in the liquid Splenda, if using, the extracts, cream and water. Add the dry ingredients and the eggs to the butter mixture; 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 350º 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

TIP: You can mix the dry ingredients ahead of time and store them in a zipper bag in the freezer until you're ready to make the muffins. Be sure to label the bag and bring the muffin mix to room temperature before using.

With granular Splenda:

Per Muffin: 253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs

With liquid Splenda:

Per Muffin: 237 Calories; 21g Fat; 8g Protein; 7g Carbohydrate; 4.5g Dietary Fiber; 2.5g Net Carbs

Recipe credit goes to: Linda's Low Carb Recipe