* Exported from MasterCook *

ANGY'S STICKY BUNS WITH ALMOND FLOUR

Recipe By :MomBear
Serving Size : 12 Preparation Time :0:35
Categories : 5-10G Low Carb Bakery Muffins-Cakes-Sweet


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- divided
1/2 cup splenda
1/4 cup maple syrup -- low carb
1/2 cup almond meal -- flour
1/2 cup bran
1 tbsp baking powder
1 tbsp gluten, wheat -- 75% protein
1 tbsp cinnamon
1/4 cup cream
1/4 cup water
2 eggs
2 tsp vanilla extract
1/2 cup almonds

This is my modification of Angy's sticky buns. I was unsuccessful with the brown sugar substitute. We really like these. Thank you, Angy.

Heat oven to 350F-180C Spray muffin cups with non stick spray

Melt 1/4 cup of butter in muffin cups, add slivered almonds and a little low carb maple syrup.

Mix together Splenda, almond flour, bran and other dry.

Beat eggs with wire whisk and add remaining melted butter, cream, water and vanilla.

Stir together just until dry are moistened.

Spoon over almonds in muffin cups.

Bake in upper half of oven for about 20 minutes.

Turn out onto rack while still warm.


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Per Serving (excluding unknown items): 181 Calories; 14g Fat (64.9% calories from fat); 6g Protein; 11g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0