These muffins are me getting a jump on fall and all the wonderful flavors the season offers -- although it is almost here, I couldn't wait any further!!
The Honey-Cinnamon Butter really makes these pretty special although they would be pretty yummy without it also.
1/2 cup flaxseed meal
1/2 cup hazelnut flour
1/2 c granulated sweetener
3 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp salt
4 Tbsp butter, melted
2 Tbsp unsweetened almond milk
1/2 cup hazelnuts, chopped
Preheat oven to 350°F. Prepare muffin tin or 4 large ramekins by spraying with non-stick spray or greasing with butter. Combine all dry ingredients and stir well. Add eggs, melted butter and almond milk. Scoop batter into prepared tins or ramekins. Top each muffin with chopped hazelnuts. Bake for 22-25 minutes or until done. Makes 4 large or 6 small muffins.
Each muffin has 284 calories, 10.48g carbs, 7.8g fiber = 2.6 net carbs
1/2 stick (1/4 cup) unsalted butter, softened
4 tsp Sugar-Free Imitation Honey (I use HoneyTree's brand)
1 tsp cinnamon
Blend together all ingredients. Divide between the 4 muffins.