Cinnamon Pinon Power Muffins
Makes 1 dozen

These muffins have just a hint of the flavors of the biscochitos (Spanish cookies) that have been served for hundred of years at the Palace of the Governors at the culmination of the Las Posadas de Santa Fe celebration each Christmas. Rich in protein and controlled in carb, two of these muffins will make a meal on the run.

Ingredients
3 tablespoons unsalted butter, melted
¼ cup whole wheat flour
1 ½ cup almond flour
¼ cup whey protein powder
3 teaspoons baking powder
2 teaspoons cinnamon
1/8 teaspoon cayenne pepper
12 packets Splenda sweetener
1 tablespoon Thickenthin notSugar thickener (or 1 teaspoon xanthan gum)
½ teaspoon salt
2 eggs
2 ounces cream cheese, softened
¼ cup half and half
¼ cup water
½ cup lightly toasted pinon nuts

Directions

1. Preheat oven to 400 degrees. Grease a standard 12-well muffin tin with coconut oil or butter. Or if you prefer, line the wells with paper baking cups.
2. In a hot skillet, lightly toast the pinon nuts, shaking or stirring as needed, until just beginning to color. Keep a watchful eye, as they burn easily. Set aside to cool.
3. Mix all dry ingredients (except nuts) together in a bowl.
4. In a separate bowl, beat the cream cheese until smooth, add the eggs and then the melted butter, beating again until smooth; finally beat in the half and half, and water.
5. By hand, fold the dry ingredients into the wet, mixing until just moist, but do not beat.
6. Gently fold in the toasted nuts.
7. Pour into prepared wells of muffin tin, filling 2/3 to 3/4 full.
8. Bake 20 to 25 minutes until golden brown. A toothpick inserted into the center should come out clean.