Breakfast Low-Carb Muffins

1 stick unsalted butter
3 eggs
1/4 cup heavy cream
1/2 cup sugar substitute (Splenda)
1 Tbls. vanilla extract
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking powder
1 tsp. baking soda
1 cup ground flax seed
1/4 cup soy flour
1/2 cup unsweetened coconut
1 cup chopped walnuts

Place two tablespoons of butter in a skillet, reserving the other six tablespoons of butter for the muffin batter. Heat the butter until melted, then toast the walnuts in the butter. Divide walnuts into two half cups (one set for the batter and one set to sprinkle on top).

Preheat oven to 375 degrees. Line muffin tins with paper liners.

Melt remaining six tablespoons of butter and combine with eggs and cream. Beat well. Add in sugar substitute, vanilla, cinnamon and nutmeg and mix well. In a seperate bowl, combine baking powder, baking soda, ground flax seed and soy flour and mix. Add to wet ingredients, mixing with electric beater on low until all ingredients are incorporated. Stir in a half cup of toasted walnuts and the half cup of coconut and mix just until ingredients bind together.

Fill muffin liners 3/4 of the way full. Top with remaining walnuts. Bake in oven until a toothpick inserted in center comes clean, approximately 15 to 20 minutes.

Serving Size: 12 muffins

Number of Servings: 16

Recipe submitted by SparkPeople user KRISSYLM.