Atkins Low Carb Almond-Cinnamon Baby Muffins

• Serves: 24
• Calories: 72
• Net Carbs: 1.5 g
• Protein: 2.5 g
• Fat: 6.0 g

Ingredients

• 1/2 cup blanched (skinless) almonds slices

Ingredients A:

• 1/2 cup soya powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tsp ground cinnamon

Ingredients B:

• 4oz (115 g) butter (soften)
• 3/4 cup sugar substitute
• 3 eggs

Directions

• Preheat oven to 350°F/175°C.
• Pulse almonds slices and 1 tbsp of soya powder (from ingredients A) in a food processor until finely ground.
• Add in the remaining ingredients A and pulse again to mix well.
• In another bowl, beat ingredients B (except eggs) on medium speed until fluffy. Then add in eggs gradually until well combined.
• By using spatula, slowly fold in the ground almond.
• Grease mini-muffin mould with oil spray. By using spoon, scoop in batter until 2/3 full.
• Bake muffins for about 20 minutes, until muffins set in middle.
• Remove muffins from mould after 5 minutes and let them cool on wire rack.