Almond Flour Muffins

1 1/2 cups almond flour
3/4 cup (or slightly less) Splenda
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup whole milk

Struesel:
1/2 cup Splenda
1/3 cup almond flour
1/4 cup unsalted butter, cut in pieces
1 1/2 teaspoons cinnamon

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I always make mini-muffins, as the almond flour tends to be denser, and I won't have to worry about a sticky middle. Generously butter mini-muffin tins with softened butter.

Mix up the dry ingredients. Put vegetable oil into a 1 cup measuring cup, add the egg and enough milk to make the full cup. Mix it up with the dry ingredients.

Spoon this mixture into the mini tins. If you want blueberries, add them carefully into each tin.

Strusel - mix the struesel ingredients -- cut them together with two knives, or a pastry cutter, or a fork. Spoon the struesel over each little muffin.

Bake in 350 over for 15-25 minutes -- almond flour can burn, so it's best to take it slow

These also make a nice gift or an offering at a church potluck .

*Adapted for Low Carb from To Die for Bluberry Muffins

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