*Spice Muffins---mildly sweet with fiber

I had a day of kitchen experimenting and came up with this recipe that I feel tastes quite good and is "candida-safe." These would make great breakfast treats when on-the-go! I think they will also freeze well.

Preheat oven to 375º F
6 T *butter (or ghee) melted
3 large eggs
1/4 cup *coconut milk (reg.or lite)
Beat these 3 ingredients together, and then add:
2-3 tsp. stevia
1 tsp. *maple flavoring (Frontier)
1 tsp. Vanilla (Frontier)
1 Tbsp. vegetable *glycerin

Mix the following together and add to the above:

2 tsp. cinnamon
1 tsp. nutmeg
1/2 rounded tsp. baking powder
1/2 rounded tsp. baking soda
1 cup ground flaxseed meal (make sure this is as fresh as possible)
1/4 cup amaranth (or your preferred) flour
4 oz. chopped hazelnuts (filberts) or other nut of your preference (nuts optional)

Mix all ingredients together. Let sit about 5 minutes and mixture will thicken. Spoon into paper muffin cups and bake for 15-18 mins. This recipe makes 12 muffins; however, you may also double the recipe and get 18-20 larger size muffins.

You could also add unsweetened *coconut to these for variety, although I haven't tried it yet!

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