Weekend is here.........

Tonight id the town Christmas party, and Gus's Greek Ribs is supplying the food. Excellent restaurant to eat at, and Gus promises a real selection of eats for everyone.  He has catered in the past, and it's been excellent. We are staying around after to play some Wii, pool and such.  Should be fun.

Wrist is still aching today.  Had an insurance exam to write this AM, and leaned on the wrist a bit to much.  Hopefully a few Tylenol will help take the sting away for tonight.  My incision is looking good, but the throbbing still exists.  I am completely bored.  Damn, what is there to bake now?? 

Looking forward to the weekend.  I hope we can get out for a bit.  It's really cold here today, and supposed to be for the next 2-3 days.  May be a walk on the treadmill is in order a couple times. 

Here is my recipe that I used for the low carb muffins.  Let me know if you try these, and how it worked out for you:

8 tablespoons melted butter
3 eggs
¼ cup Vanilla yogurt
1/2 cup sugar substitute (Splenda is recommended)
1 tablespoon vanilla
1 teaspoon cinnamon
1 teaspoon Pumpkin Pie Spice
1 teaspoon baking powder
1 teaspoon baking soda
1 cup ground flax seed
¼ cup soy flour
½ cup unsweetened coconut
1 cup chopped pecans - Rolled oats works as well

Place two tablespoons of butter in a skillet, reserving the other six tablespoons of butter for the muffin batter. Heat the butter until melted, then toast the pecans in the butter. Divide pecan into two half cups (one set for the batter and one set to sprinkle on top).
Preheat oven to 375 degrees. Line muffin tins with paper liners.
Melt remaining six tablespoons of butter and combine with eggs and cream. Beat well. Add in sugar substitute, vanilla, cinnamon and pumpkin pie spice and mix well. In a separate bowl, combine baking powder, baking soda, ground flax seed and soy flour and mix. Add to wet ingredients, mixing with electric beater on low until all ingredients are incorporated. Stir in a half cup of toasted pecans and the half cup of coconut and mix just until ingredients bind together.
Fill muffin liners ¾ of the way full. Top with remaining pecans. Bake in oven until a toothpick inserted in center of muffins comes clean, approximately 15 to 20 minutes. Serve muffins warm with a pat of butter.