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

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