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Muffins that really taste like doughnuts.
1 <span class="measurestring" title="cup (4.86 large eggs)">cup</span> eggs
2 tbsps butter
1 stick butter
1 tsp cinnamon
2 tsps cinnamon
1 1/4 tsps nutmeg
1/4 tsp salt
1 cup whole flax meal
3/4 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
1 cup almond meal
2 tsps baking powder
12 servings 1 packet splenda
25 servings 1 packet sweetener
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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