Cinnamon-Pecan Puffins

Serving Size : 8
1 1/2 ounces pecans
1/2 tsp cinnamon
2 packets sugar substitute
3 large eggs — room temp, separated
30 grams full-fat soy flour — (1/4 cup, unsifted)
3/4 tsp baking powder
dash salt
1/4 tsp cream of tartar
3 T sour cream
3/4 tsp butter extract
1/2 tsp vanilla
20 drops bitter almond extract
3 T cold water
1 1/2 packets sugar substitute

Chop nuts (easily done in a blender). Combine with cinnamon and sugar
substitute equal to 1 tablespoon sugar and mix thoroughly. Set aside for
topping. Preheat oven to 325 degree. Separate eggs. Beat egg whites with
cream of tartar until stiff but not dry. Beat egg yolks till thick and
lemon- colored. To egg yolks, add sour cream, extracts, sugar subtitute
equal to 1/8 cup sugar, and water and beat thoroughly. Combine soy flour,
baking powder, cream of tartar, and salt and sift into the yolk mixture.
Stir until combined, then gently fold in the egg whites.

Grease a muffin or cupcake tin for 8 puffins. Spoon 1 tablespoon of batter
into each greased section. Sprinlke a litte topping mixture over this
batter, then spoon in remaining batter, dividing it evenly. Top with
remaining nut mixture and bake in preheated oven for 50 to 60 minutes.
Cool the puffins completely in the pan (even if takes a few hours).