| 1. |
In large bowl or a food processor, combine the sweetener, butter and vanilla. Mix for one minute. |
| 2. |
Add eggs and combine until smooth. |
| 3. |
Add dry ingredients, including the psyllium husks and mix well. |
| 4. |
Stir in half the walnuts and sour cream. |
| 5. |
Spoon batter into greased or non-stick muffin pans, leaving room to add a tablespoon of the topping. |
| 6. |
For topping add remaining walnuts, 1/4 cup of Sucralose, cinammon and soft butter. |
| 7. |
Combine topping ingredients in a small bowl and mix until smooth using a wooden spoon or a spatula. Add a tablespoon of mixture to the top of each muffin |
| 8. |
Bake on the bottom rack of the oven for 15 minutes. |
