Instructions: Heat oven to 350 degrees. Grease two 6-cup muffin tins; set aside. In a large bowl whisk together bake mix, ground almonds, sugar substitute, cinnamon, salt, baking soda, and baking powder.

In a medium bowl, mix vegetable oil, eggs, carrot, and vanilla extract. Pour carrot mixture into bake mix mixture. Mix well. Divide batter in muffin tins.

Bake 20 to 25 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack.

This recipe yields 12 servings.

Description: "These tender muffins can be made ahead and frozen, though nothing beats a freshly baked batch. What a great aroma to wake up to!"

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