Maple Pecan Muffins

5 cups muffin mix (enough for 12 muffins)
3 teaspoon maple extract
2 teaspoon vanilla extract
4 tablespoons heavy cream
4 tablespoons water
4 tablespoons butter, softened
4 eggs
1/2 cup pecans, chopped (2 ounces)

In a large bowl, combine the extracts, cream and water. Combine everything 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, but they didn't seem to stick too much. Bake at 350º 15-20 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 Spread.

Makes 12 servings
Can be frozen

Per Muffin: 284 Calories; 24g Fat; 8g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs