CHOCOLATE MUFFINS

1 cup soy flour
1 cup Splenda
2 eggs
½ cup cold butter, cut into pieces
1 tsp. baking powder
1 tsp. ground cinnamon
2 Tbls cocoa
¼ cup heavy cream
½ cup water
¼ cup chopped walnuts (optional)

Mix flour, Splenda, baking powder, cinnamon, cocoa in a medium bowl.
Add eggs, cream, water, and butter.
Beat with a mixer until blended, about 2-3 minutes.
Grease or line 12 muffin cups with papers.
Divide the better between the 12.
Bake at 375 degrees for 15 minutes.
Store in refrigerator.
Great reheated in the microwave with a pat of butter.
With the walnuts each muffin has about 3 1/2 grams of carbohydrates.