Butterscotch Pecan Muffins

By : Atomhockeymomm...I got this from Barbo's site

1/4 cup melted butter
1/3 cup Splenda
1/3 cup ground almonds
1/4 cup Atkins Bake Mix
1/3 cup bran
1/2 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon wheat gluten
1/4 teaspoon salt
2 x-large eggs
1/3 cup cream -- or cream
2 teaspoons butterscotch extract
1/4 teaspoon butter extract
1 teaspoon vanilla
1/2 cup chopped pecans

-Preheat oven to 350*F
-Mix all dry ingredients together, including nuts; set aside.
-In a medium size bowl, add eggs, cream, melted butter & extracts.Beat well.
-Add dry ingredients all at once, stirring only until combined.
-Spray or grease 8 muffin tins.
-Divide mixture evenly into the tins.
-Bake for 13 minutes or until a toothpick inserted comes out clean.
-Cool, then store in the fridge in a covered container.Muffins freeze well.
-8 muffins @ 5.6 carbs minus 1.9 gr. fiber= 3.7 carbs & 6. gr. protein