1 cup almond meal
One egg, beaten
1 teaspoon baking powder
Two packets of Splenda
1 teaspoon vanilla extract
2 tablespoons heavy cream

You can add 2-tablespoons of pumpkin and pumpkin spices or be creative and make your own spice blends.



Mix the dry ingredients together.

Add egg and cream.

You may have to add a tiny bit of water to make enough to fill 12 mini muffin tins (buttered).

Bake at 400 degrees for 18 to 22 minutes, or until muffins test done.

Cool slighty, serve.