Orange Pecan Muffins

Description
Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Original recipe
 * Can be frozen
 * Makes 6 servings

Ingredients

 * 4 ounces almond flour, 1 cup
 * ½ cup golden flax meal, 2 ounces
 * 1 teaspoon baking powder
 * ⅛ teaspoon salt
 * 1 ounce pecans, chopped, ¼ cup
 * 1 cup granular Splenda or equivalent liquid Splenda
 * 2 tablespoons butter
 * 1 teaspoon pure orange extract
 * 1 teaspoon vanilla
 * 2 tablespoons heavy cream
 * 2 tablespoons water or orange juice
 * 1 tablespoon orange zest, from 1 small orange
 * 2 eggs

Directions

 * 1) In a small bowl, stir together the almond flour, flax meal, baking powder, salt, nuts and granular Splenda, if using.
 * 2) In a medium microwave-safe bowl, melt the butter in the microwave.
 * 3) Stir in the liquid Splenda, if using, the extracts, cream, water and orange zest.
 * 4) Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended.
 * 5) Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them.
 * 6) You can spray the liners with cooking spray, but they didn't seem to stick too much.
 * 7) Bake at 350°F for 15 – 20 minutes, until the tops are golden brown.
 * 8) Cool 5 minutes on a rack before removing from the pan.
 * 9) Serve warm or at room temperature.
 * 10) Store in the refrigerator.
 * 11) Serve with butter or cream cheese spread.

Nutritional information
Per 1 muffin serving, with granular Splenda:
 * 284 Calories | 24g Fat | 8g Protein | 12g Carbohydrate | 5g Dietary Fiber | 7g Net Carbs

Per 1 muffin serving, with liquid Splenda:
 * 268 Calories | 24g Fat | 8g Protein | 8g Carbohydrate | 5g Dietary Fiber | 3g Net Carbs