Nicky said:Please, please post the recipes : )
Nicky, I've posted the recipes so many times over the years, that I
figured everyone was sick of seeing them!
Nevertheless, here you go (original recipe):
MYRA'S BLUEBERRY-LEMON MUFFINS
2 cups almond flour
2 teaspoons baking powder
3/4 stick butter, melted
1 cup of Splenda
5 eggs
Zest from one lemon
1 teaspoon vanilla
1 teaspoon lemon extract
2 tablespoons dried blueberries
Preheat oven to 350 degrees. Grease a 12-cup muffin pan.
Combine almond flour and baking powder, mixing well; set aside. Mix
together the butter and splenda. Cool slightly. Add the eggs, one at
a time, to the butter/splenda mixture, mixing well after each
addition. Add the zest, vanilla and lemon extract. Mix in the almond
flour mixture, then fold in the blueberries, blending well. Spoon
batter into muffin pan and bake for about 30-35 minutes or until the
tops are light to medium brown.
Makes 12 servings, 4.3 carbs each.
NOTE: You can make this a coffee cake by using an 8-inch baking pan
instead of a muffin pan. Bake for about 50-60 minutes. Cut into 16
pieces.
NOTE: For an orange-cranberry variation, substitute orange extract
and zest for the lemon, and unsweetened dried cranberries for the the
blueberries. You can also add 1/2 cup chopped walnuts.
Carb counts: About 4 net for one muffin, and about 3 net for one
piece of coffee cake.
