Breakfast Muffins

INGREDIENTS
1 cup flax meal
1 cup almond meal  (ground almonds with their skins on)
1 tspn baking powder
1/4 tspn salt
1 tblspn nutmeg, grated (I grate one whole nutmeg)
1 tbslpn cinnamon
1 cup honey OR Fifty 50 (or a liquid sweetner)
1/2 cup melted butter
4 eggs, beaten
Additional cinnamon and melted butter for topping

METHOD
•Preheat the oven to 180c/350F degrees.
•Mix dry ingredients well,
•Add beaten eggs, melted butter and erthyitrol to the dry mixture and mix well.
•Fill muffin cases just over half way with the batter.
•Bake for 20 minutes until the tops are golden brown.  Cool in the pan for a few minutes, then remove.
•Mix the additional cinnamon and melted butter then dip the tops of the muffin in this mixture.
•Eat and enjoy!

by Angela Coleby

Leave a Reply Cancel reply

Enter your comment here...

Fill in your details below or click an icon to log in:

Email (required) (Address never made public)

Name (required)

Website

You are commenting using your WordPress.com account. ( Log Out /  Change )

You are commenting using your Google account. ( Log Out /  Change )

You are commenting using your Twitter account. ( Log Out /  Change )

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s

Notify me of new comments via email.

Notify me of new posts via email.

Δ