Banana Walnut Muffins

5 cups muffin mix (enough for 12 muffins)
1/2 cup walnuts, chopped (melted)
4 tablespoons butter (melted)
2 teaspoons banana extract
1 teaspoon caramel extract
2 teaspoon vanilla extract
4 tablespoons heavy cream
4 tablespoons water
4 eggs

In a large bowl, combine the butter, extracts, cream and water. Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended. Fill 12 paper-lined muffin cups with the batter, dividing it evenly among them. Bake at 350º 15-20 minutes, until the tops are golden brown. Serve warm or at room temperature. Store in the refrigerator.

Makes 12 servings
Can be frozen

Per Muffin: 280 Calories; 23g Fat; 9g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs