I'm currently making my 2nd batch of almond spice muffins (cupcakes?). They came out absolutely delicious last week! I baked them at 350 F for about half an hour- I keep checking on them until they're nicely browned on top, but I didn't time it exactly.

I used 1 tsp pure stevia in place of the splenda and added a half cup of water because the first time we made it (birthday cake) it was a little dry.

This time I'm making only half a recipe, since I had half an egg leftover from another recipe (glazing the tops of challahs for my family) that I wanted to use up. In any case, I still have 6 muffins in my freezer but felt like baking fresh ones anyway- so it made sense to only bake 6 more intead of 12.