PRUNE NUT MUFFINS WITH ALMOND MEAL

I recently bought the Wheat Belly Cookbook.  It has a number of interesting recipes.  I modified one of the recipes and made muffins using a loaf recipe.  I also made some substitutions.  Instead of using dates, nutmeg and cloves, I used chopped prunes and all spice.  The muffins turned out great.

Prune Nut Muffins

INGREDIENTS:

1 1/3 cup almond meal/flour

1/3 cup ground flaxseed

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp cloves

½ tsp salt

¾ cup chopped pitted prunes, chopped

½ cup pecans, chopped

2 eggs

1 egg white

¼ cup oil or melted butter

½ cup milk or buttermilk

DIRECTIONS:

Preheat the oven to 350 degrees F.  Grease a 12 cup muffin tin or use paper liners.

In a large bowl, mix the almond meal, flaxseed, baking powder and soda, spices and salt.  Add the nuts and prunes.  Stir to combine.

In a smaller bowl, combine the eggs, egg whites, oil or butter and milk and beat lightly.

Pour the egg mixture into the flour mixture and mix to combine.  Spoon in the muffin tin cups.  Bake for 18 to 20 minutes or until done. 

Modified from The Wheat Belly Cookbook