A Nummy Nut Muffin Recipe to add to Your Country Cooking Collection

Here's a healthy muffin recipe for low carb muffins that will tantalize your tasebuds - guaranteed!

This muffin recipe will appeal to you whether you are concerned about a low carbohydrate diet or if you just enjoy hearty wholesome good food and natural tastes!

Our daughter, Kari, passed this recipe on and we think it's a winner!

Preheat oven to 375°F.

Ingredients

• 2 1/2 to 3 cups of nut flour (make this by putting any combination of nuts or seeds into a blender or food processor and blending to flour consistency).
• 3 eggs
  
• 1/4 tsp baking soda
• 1/2 cup liquid honey
  
• 1/4 tsp sea salt
• 1/4 cup milk
• 1/4 cup melted butter

Place nut flour in a large bowl and stir in baking soda and salt. This is how the blended nut flour looked. When we made this recipe we used this combination of nuts and seeds (our daughter uses almonds):

• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1 cup (non salted) cashews
• 1/2 cup hemp hearts (added to bowl after blending)

Mix eggs, honey, and milk in a food processor or blender and add to flour mix and stir. Add the butter to the mixture last.

Put into muffin tins (we like using liners but that's a personal decision) and bake 20-30 minutes at 375°F.

When you think they're done, test with a toothpick - put the toothpick into the center of the muffin - if the toothpick comes out clean, they're done!

Our daughter Kari usually uses almond nut flour (found pre-ground in the bulk bins at some food markets). She says that sometimes she's added cinnamon and or vanilla, but it is good the way it is, plain.

We can attest to that. They were scrumptious!