Low Carb "doughnut" Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 cup flax seed
• 1 cup almond meal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 teaspoons nutmeg
• 1 teaspoon cinnamon
• 1 cup artificial sweetener (i use about 1/3 cup but am writing the recipe as written)
• 1/2 cup butter, melted (again about 1/3 cup)
• 4 eggs, beaten
• 1/2 cup buttermilk, plus
• 2 teaspoons buttermilk
• 2 tablespoons butter, melted
• 1/2 cup powder splenda sugar substitute
• 2 teaspoons cinnamon

Recipe

• 1 preheat oven to 350.
• 2 butter muffins pan.
• 3 mix flax meal, almond meal, baking powder, salt, nutmeg, cinnamon and sweetner well (if using dry sweetner add in this step, if using liquid sweetner add in next step).
• 4 add eggs, 1/2 cup melted butter, buttermilk and sweetner.
• 5 mix well.
• 6 fill muffin cups a bit over half way.
• 7 bake for about 20 minutes, until the tops are golden brown.
• 8 cool until you can handle them, then dip the tops in the remaining melted butter followed by the splenda/cinnamon mixture.
• 9 note: the last step can be omitted altogether as they are quite sweet enough.