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

Topping


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!

Crustless quiche

In our efforts to eat a more traditional diet, I have been searching for low-carbohydrate, nutritionally dense foods for lunch boxes.
This crust-less quiche fits the bill perfectly. Quick and easy to make, it freezes well too, so can be made in bulk as a stand by. 

Crust-less Quiche

small tub cottage cheese, or cream cheese
3 eggs (2 if large)
small onion, finely diced
vegetables, optional (sweetcorn, broccoli and tomatoes work well)
meat, optional

Beat cheese and eggs together until well mixed.
Place vegetables and meat into a greased flan tin or other oven-proof dish, pour over the cheese and egg mixture and bake at 200 deg. C. for 40 minutes until centre is springy to the touch