almond flour muffins

1-1/2  cups		ounces almond flour
1  teaspoon		baking powder
1/8  teaspoon		salt
2  tablespoons		butter, melted
1  cup		granular Splenda
1  teaspoon		vanilla
2  tablespoons		heavy cream
3  tablespoons		water
2		eggs

Tip: For nutritional information on all the ingredients in almond flour muffins just click on each ingredient name. Then adjust the serving size for any almond flour muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Put the almond flour, baking powder, salt and granular Splenda, in a medium mixing bowl. In a small bowl, melt the butter in the microwave. Add the vanilla, cream and water to the butter. Add the liquid mixture and the eggs to the dry ingredients in the bowl. Mix well with a spoon. If the batter seems too stiff, stir in another tablespoon of water.

Spoon the batter into six paper-lined muffin cups. Bake at 350º 15-20 minutes, until the tops are golden brown. Remove from the pan and cool at least 5 minutes on a rack before serving. Serve warm or at room temperature. Store in the refrigerator.