Merry Christmas

Muffins that WON'T make you sick and kill you?

Yes PLEASE!! I'll take 12!!!!!!!!!!!!!!

Just follow these simple steps:

Step 1. Make some muffin mix

Step 2. Pick a muffin flavor

Step 3. Make muffins

Step 4. ????

Step 5. Profit!!

And don't forget the cream cheese spread!!

Low-Carb Muffin Mix

2 cups almond flour (8 ounces)

1 cup golden flax meal, (4 ounces)

2 teaspoons baking powder

1/4 teaspoon salt

2 cups granular Splenda

Makes 12 muffins

Muffin mix should be stored in the refrigerator or freezer. Bring to room temperature before using.

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

Coconut Macaroon Muffins

2 batches Angel Coconut **
5 cups muffin mix (enough for 12 muffins)
3 teaspoons coconut extract
2 teaspoon vanilla extract
4 tablespoons heavy cream
4 tablespoons water
4 eggs

In a medium bowl, stir together the muffin mix and coconut. In a large bowl, combine the melted 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.They will be full -- muffins don't raise much. Bake at 350º 15-20 minutes, until the tops are golden brown and a toothpick comes out clean. Cool 5 minutes on a rack before removing from the pan. Serve warm or at room temperature. Store in the refrigerator.

** I made mine with coconut Da Vinci syrup instead of the water and sweetener and I used 2 tablespoons syrup. You can use plain unsweetened coconut, but the muffins won't turn out as moist.

Makes 12 servings
Can be frozen

Per Serving: 302 Calories; 25g Fat; 9g Protein; 13g Carbohydrate; 6g Dietary Fiber; 7g Net Carbs

Orange Pecan Muffins

5 cups muffin mix (enough for 12 muffins)
1/2 cup pecans, chopped (2 ounces)
4 tablespoons butter
2 teaspoon pure orange extract
2 teaspoon vanilla extract
4 tablespoons heavy cream
4 tablespoons water or orange juice
2 tablespoon orange zest, from 1 small orange
4 eggs

In a medium bowl, stir together the muffin mix and nuts. In a large bowl combine the melted butter, extracts, cream, water and orange zest. 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. 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

Apple Cinnamon Muffins

5 cups muffin mix (enough for 12 muffins)
1 teaspoon cinnamon
1 teaspoon blackstrap molasses
2 teaspoons vanilla extract
4 tablespoons heavy cream
4 tablespoons water
4 tablespoons butter, softened
4 eggs
1 cup tart apple, peeled, cored and shredded (about 1 medium apple)

In a large bowl, combine the cinnamon and muffin mix. In a small bowl, combine the extract, cream and water. Combine everything with the dry ingredients and 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. Remove from the pan and cool on a rack. Serve warm or at room temperature. Store in the refrigerator.

Makes 12 servings
Can be frozen

Per Muffin: 211 Calories; 17g Fat; 6g Protein; 10g Carbohydrate; 2.5g Dietary Fiber; 7.5g Net Carbs

Lemon Poppy Seed Muffins

5 cups muffin mix (enough for 12 muffins)
2 teaspoons poppy seeds
4 tablespoons butter
2 teaspoon pure lemon extract
2 teaspoon vanilla extract
4 tablespoons heavy cream
4 tablespoons water
4 eggs

Combine the muffin mix and poppy seeds. In another 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. 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: 253 Calories; 21g Fat; 8g Protein; 11g Carbohydrate; 4.5g Dietary Fiber; 6.5g Net Carbs

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