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Almond Muffins
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1 stick butter (4 oz), softened
4 oz. cream cheese, softened
5 eggs
1 cup Splenda
1 cup vanilla whey protein powder
1 cup almond flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon lemon extract
Preheat oven to 350°F.
In Aalarge mixing bowl, mix together softened butter, softened cream cheese and Splenda. Add eggs, one at a time, beating with a mixer after each. Set aside.
Put all dry ingredients in a bowl and stir to mix. Add slowly to egg mixture. Beat on low speed until well mixed, then add extracts and mix again. Spray a no-stick muffin pan (1 pan that holds 12 or 2 pans that hold 6) with non stick spray. Pour in batter and bake at 350°F for 20-25 minutes (keep your eye on them as ovens vary and you don't want to overbake!) They are done when firm to the touch on top, much as you do with a cake. Cool one minute before removing from muffin tins.
They can be kept in Ziploc bags or wrapped in Saran, but you must refrigerate the ones not eaten the same day. They'll store up to 2 weeks.
Makes 12 muffins. 3 carbs each.
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