Raspberry Muffins

Raspberry Muffins,
11g Carbohydrate; 4.5g Dietary Fiber

MAKES 6 LARGE MUFFINS

Ingredients:

1 cup almond flour
1/2 cup golden flax meal
1 teaspoon baking powder
1/8 teaspoon salt
1 cup Splenda
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
2 tablespoons water
2 tablespoons low fat butter, softened
2 eggs
2/3 cup fresh raspberries

Directions:

1. In a medium bowl, stir together the almond flour, flax meal, baking powder, salt and Splenda. Combine everything with the dry ingredients and stir with a wooden spoon until well blended.
   
2. Gently fold in fresh raspberries, being careful not to crush them.
3. Spray 6 paper-lined muffin cups with Pam, and then fill with batter, dividing it evenly among them.
4. Bake at 350°F 15 to 20 minutes, until the tops are golden brown.When muffins are done, allow to cool 5 minutes on a rack before removing from the pan.
   
5. Serve warm or at room temperature. Store in the refrigerator.
   

APPROXIMATE NUTRITION INFORMATION PER MUFFIN:
253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary
Fiber; 6.5g Net Carbs.