Sally’s Muffins

The recipe makes 6 good-sized muffins:

1/2 cup vanilla protein powder
1/2 cup almond flour
1/4 cup or so of desiccated coconut, unsweetened
1/3 cup of flax seed (I just threw in a handful)
1 tsp. baking powder
2 eggs
2 tbsp. cream
2 tbsp. sour cream
2 tbsp. melted butter
Heat resistant sweeter of choice, to taste (I used splenda)

Blend the dry ingredients in a bowl.  Mix the wet ingredients in another bowl.  Combine the two, don't mix too much...just enough to get a fairly homogenous mixture.  Pour into muffin tins and bake at about 350 for 30 minutes, or till golden brown.

Next time, I may nix the protein power and use all almond flour for more fibre and less carbs.  I may also try using some ground flax seeds for flour.  Also, you can add any flavour extracts you may have...I'm gonna try butterscotch next time.