1 cup almond flour (OR 1/2 c almond flour & 1/2 c hazelnut flour)
1 teaspoon baking powder
2 eggs, beaten
2 tablespoons cream
2 tablespoons water
1⁄4 cup butter, melted
1 teaspoon Splenda sugar substitute or 1 teaspoon honey, substitute
Preheat oven to 350F. In a bowl, combine the almond meal and baking powder.
In another bowl, mix the cream, water, sweetener, and eggs, stir to combine.
Add the melted butter, stir to combine. Line muffin tins with paper or spray with
Pam. Divide the batter amongst 6 muffin tins. Bake for 18 minutes until edges
are slightly browned and the tops are firm to the touch. Really good with butter
and jam. Options: Add ½ cup blueberries and ⅓-½ cup Splenda and bake 5 more
minutes. Mix chopped ham & cheese and chives eliminate the Splenda and 1/2 butter.
Easy Chez Moi Apple Cake