Happy Thanksgiving Muffins (Gluten-Free/Low-Sugar)

Don’t let that stuff up there in the parentheses fool you.  These are yummy!  I just ate a couple while watching the Macy’s Parade.

I finished all my Thanksgiving prep last night (which I highly recommend.  2 casseroles, a pie and some appetizers tucked neatly in the fridge), but still woke up early this morning.  So I poked around online looking for something tasty to make for us for breakfast and found this low-carb muffin recipe.  I made a couple modifications and wound up with our breakfast:

Happy Thanksgiving Muffins

1/2 cup flax meal
1 cup almond meal
1/2 cup coconut flour
1 T baking powder
1/4 t salt
1 and 1/4 t nutmeg
1 t cinnamon
1/2 t cloves
1/2 cup real maple syrup
1/2 cup butter, melted
4 eggs, beaten
3/4 cup water

Topping:

1/4 cup brown sugar (The original recipe called for a granulated artificial sweetener, but I thought a little brown sugar wouldn’t hurt anyone and was better for us than something artificial anyway)
2 T melted butter

Preheat oven to 350 degrees F; butter muffin pans.  Mix dry ingredients well (exclude those used for topping).  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.

When the muffins are cool enough to handle, dip the tops in the melted butter you allocated for the topping, followed by the brown sugar.

Makes 12 muffins.

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