STICKY NUT BUNS
3 tbsp butter
4 tbsp ricotta cheese
4 tbsp cream cheese
1/4 cup almonds ground into 1/2 cup almond meal/flour
1/2 cup Atkins bake mix
1/2 cup Whey Protein Isolate
1/2 cup Whey Protein Isolate vanilla
1/2 cup Splenda
1 tbsp baking powder
1 tbsp cinnamon
1 tbsp vanilla
1 cup water start w/ 3/4 cup and see how much you need
2 tbsp splenda
1/4 cup chopped pecans
12 tsp butter thin pats
Preheat oven to 350°F. Spray a muffin tin w/cooking spray. Place 1 pat of butter in each, followed by equal amounts of the Splenda and pecans.
In a large bowl, cream the butter, cream cheese and ricotta well. Add eggs and blend again. Add splenda and beat again.
Add remaining ingredients and beat well. This should be a very thick pancake type batter. Spoon into prepared muffin tin and bake at 350°F for approx 40 minutes or until nicely browned on top. **These don't get that gooey butter/sugar run off that you get with traditional sugar. You might even be able to skip the splenda in the tins.
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