Dry Ingredients
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16 tbsp Almond Flour & Wheat Bran (I like a 50/50 mix)
4 tbsp Erythritol, powdered
3 tsp Baking Powder
1 tsp Salt

Wet Ingredients
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2 fl. oz Heavy Whipping Cream (same as 1/4 cup)
1 Egg

* Optional Filling - ~ an ounce
- fruit
- chocolate chips

16 tbsp Almond Flour & Wheat Bran (I like a 50/50 mix) 2 fl. oz Heavy Whipping Cream (same as 1/4 cup) 1 Egg

1. Preheat oven to 350 F

2. In a bowl mix all of the dry ingredients. Stir well.

3. Add the wet ingredients. Stir well.

4. Optional - if you have any filling, add it now and mix well.

5. Spray a baking tin with a non-stick coating - 4 normal sized muffins or 14 mini-muffins.

6. Scoop into the baking tin, distributing evenly.

7. Put into oven and bake for 15 minutes (10 minutes for mini-muffins). Bake for up to an additional 10 minutes to get the consistency you want.

8. Remove from oven. Take a butter knife and go around the edge of the muffins to separate them from the baking tin.

9. Wait ~10 minutes to cool. carefully turn the tin upside down and most of the muffins will fall right out.