Basic Muffins (Low Carb Recipe)

1 cup almond meal
One egg, beaten
1 teaspoon baking powder
Two packets of Splenda
1 teaspoon vanilla extract
2 tablespoons heavy cream

Mix the dry ingredients together. Add egg and cream. You may have to add a tiny bit of water to make enough to fill 12 mini muffin tins (buttered).

Suggestion:
You can add 2-tablespoons of pumpkin and pumpkin spices or be creative and make your own spice blends.

Bake at 400 degrees for 18 to 22 minutes, or until muffins test done. Cool slighty, serve.

BRAN & OAT MUFFIN
Recipe By :Carol Williams{spinoff from Angy's Sticky Bun recipe}

1/4 cup olive oil -- lite
1/4 cup cream
2 tbsp water
4 large eggs
1 tsp vanilla
2/3 cup splenda
1 cup ground almonds
1/2 cup bran
1/3 cup rolled oats
1/3 cup Atkins Bake mix -- or soy flour
1 1/2 tbsp gluten, wheat
1 1/2 tbsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon -- optional
1/2 tsp allspice -- optional
1/4 tsp ginger -- optional
1/4 tsp nutmeg -- optional
1/2 cup pecans -- chopped

In a medium bowl, mix all the dry ingredients together, stir in nuts. Set aside. In another bowl, beat together the eggs, oil, vanilla, cream and water {or SF Syrup}, splenda {If you want a darker muffin add maple flavoring or a taste free gravy darkener} Add the dry ingredients all at once, mixing only until just blended. Grease or spray 12 muffin cups and spoon batter evenly in each cup. Bake in a preheated 350°F-180°C oven for 13 minutes or until a toothpick test comes out clean.

Per Serving (excluding unknown items): 202 Calories; 17g Fat (67.9% calories from fat); 8g Protein; 9g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 375mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 Fat; 0 Other Carbohydrates.