Fra www.atkins.com Cinnamon Mini Muffins This muffin is a great recipe to use as a base for countless variations 72.5 grams sliced blanched almonds 113 grams Atkins Quick Cuisine Bake Mix TM, divided 3 teaspoons ground cinnamon 1/4 teaspoon salt 1/2 teaspoon baking powder 1 stick butter, at room temperature 3/4 cup granular sugar substitute 3 eggs 2 teaspoons vanilla extract us 1. Heat oven to 350° F. Spray mini-muffin tins with cooking spray. 2. Pulse almonds in bowl of food processor and 1 tablespoon bake mix until almonds are finely ground (the bake mix will prevent over processing of almonds). Add remaining bake mix, cinnamon, salt and baking powder; pulse to combine. 3. With an electric mixer on medium speed, beat butter and sugar substitute on until fluffy, 3 to 4 minutes. Beat in vanilla extract. Add eggs, one at a time, beating well after each addition. Fold in almond mixture with a spatula. Fill muffin tins 2/3 full with batter. 4. Bake 20 minutes or until set in middle. Transfer to wire rack for 5 minutes to cool. Turn out muffins on to rack to cool completely. Servings: 24 Yield: 24 muffins (1 per serving) Prep time: 15 minutes Bake/Cook time: 20 minutes Carbohydrates: 2.5 grams Net Carbs: 1.5 grams Fiber: 1 grams Protein: 2.5 grams Fat: 6 grams Calories: 72