Muffins that really taste like doughnuts.
1 cup whole flax meal
1 cup almond meal
2 tsps baking powder
1/4 tsp salt
1 1/4 tsps nutmeg
1 tsp cinnamon
25 servings 1 packet sweetener
1 stick butter
1 <span class="measurestring" title="cup (4.86 large eggs)">cup</span> eggs
3/4 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
12 servings 1 packet splenda
2 tsps cinnamon
2 tbsps butter
Pre-heat oven to 350 °F (175 °C); and butter the muffin pans.
Mix dry ingredients well (exclude those used for topping). Topping is the 12 packets of Splenda, melted butter, and the cinnamon.
Add beaten eggs, melted butter, water, and sweetener to the dry mixture. Mix well.
Fill muffin cups a bit more than half way with the mixture.
Bake for about 20 minutes, until tops are golden brown. Allow muffins to cool in pan for a few minutes, then remove.
Mix the cinnamon and powdered sweetener for the topping in a clean bowl.
When the muffins are cool enough to handle, dip the tops in the melted butter you allocated for the topping, followed by the sweetener/cinnamon mixture.
in 1 serving of Doughnut Muffins.
, 19% carbs, 17% protein.
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