Tuesday, April 24, 2012

Cinnamon Swirl Muffins

I have to admit I was somewhat skeptical when I saw the recipe for these. A muffin, that doesn't contain flour? Surely it would be either very heavy, or very non-muffin like?
But, curiosity getting the better of me (that and a need for low-carb goodies) I decided to make a batch using xylitol. They didn't last long. I would even go as far as saying that they were better than a normal muffin. Make them and revel in their glorious goodness!

2 1/2 c. ground almonds aka almond meal
1tbsp coconut flour
1tsp ground cinnamon
1/2tsp baking soda
1/4tsp salt
2 eggs
1/2c milk (I used raw milk, but you could also use coconut milk)
1/2 c. honey or 1/4c xylitol of you are avoiding all forms of sugar


2tbsp honey
1tbsp ground cinnamon
1tbsp melted butter or coconut oil

Preheat the oven to 180deg c.
Mix the dry ingredients together. Add the wet ingredients and mix well.
Pour into a 12 hole muffin tin, or 24 hole mini muffin tin (they are quite filling, so if you are making them for children, the mini muffins are probably big enough).
Mix the topping ingredients together and drizzle over the top.

Bake for 20-25 minutes. Allow to cool before scoffing the lot!

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