Orange Pecan Muffins
Posted by Solitary Dancer on June 30, 2006
Orange Pecan Muffins
* 1 cup (4oz) almond flour
* 1/2 cup golden flax meal
* 1 teaspoon baking powder
* 1/8 teaspoon salt
* 1 tablespoon orange zest, from 1 small orange
* 1 cup granular Splenda
* 1 teaspoon pure orange extract
* 1 teaspoon vanilla
* 2 tablespoons heavy cream
* 2 tablespoons water
* 2 tablespoons butter, softened
* 2 eggs
* 1/4 cup pecans, chopped
In a medium bowl, stir together the almond flour, flax meal, baking powder, salt and Splenda.
Combine remainder of ingredients 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 if desired. Bake at 350°F 15 to 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.
Makes 6 servings.
APPROXIMATE NUTRITION INFORMATION PER MUFFIN:
284 Calories; 24g Fat; 8g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs.
