[lysie]

Keep me on all your lists carlo...low carb...songs...everything and anything. :-)

[carlo3b]

... {{{{SMOOCH}}}}}..ok?

Almond Pecan Puffins

• 1 1/2 ounces pecans
• 1/2 tsp cinnamon
• 2 packets sugar substitute
• 3  large eggs -- room temp, separated
• 1/4 cup full fat soy flour, unsifted
• 3/4 tsp baking powder
• dash salt
• 1/4 tsp cream of tartar
• 3 Tbs.. sour cream
• 3/4 tsp butter extract
• 1/2 tsp vanilla
• 20 drops bitter almond extract
• 3 Tbs.. cold water
• 1 1/2 packets sugar substitute
Preheat oven to 325 degree.
1) Chop nuts (easily done in a blender).  Combine with cinnamon and sugar substitute equal to 1 tablespoon sugar and mix thoroughly. Set aside for topping. 
2) Separate eggs.  Beat egg whites with cream of tartar until stiff but not dry.  Beat egg yolks till thick and lemon colored.
3) To egg yolks, add sour cream, extracts, sugar substitute equal to 1/8 cup sugar, and water and beat thoroughly.
4) Combine soy flour, baking powder, cream of tartar, and salt and sift into the yolk mixture.
Stir until combined, then gently fold in the egg whites.
5) Grease a muffin or cupcake tin for 8 puffins.  Spoon 1 tablespoon of batter into each greased section.
Sprinkle a little topping mixture over this batter, then spoon in remaining batter, dividing it evenly.
Top with remaining nut mixture and bake in preheated oven for 50 to 60 minutes.
Cool the puffins completely in the pan (even if takes a few hours).
Serving Size : 8