Nut muffins

2􀀂 cups ground nuts (almonds work well)
􀀂 cup melted butter or 􀀂 cup yogurt or apple butter (add last and adjust amount depending on
the consistency of the batter)
1/8 to 􀀂 cup honey (or less as desired)
􀀁 tsp baking soda (purchase aluminum free from health food store)
1/8 tsp salt (optional)
3 eggs (if eggs must be avoided use puréed fruit to hold ingredients together)

To make this muffin tasty add approx 1 tsp of apple butter between 2 muffins

Preheat oven to 375° F (190° C).
Using a blender:
After grinding the nuts in the blender, empty them into a bowl. Place eggs and honey into
blender, and mix thoroughly. Add the egg mixture to the nuts and blend by hand or with an
electric beater. Add butter, apple butter or yogurt as needed to bring to a muffin batter
consistency. Blend in baking soda and salt.
Using a food processor:
After grinding nuts, allow the ground nuts to remain in the processor bowl. Add other
ingredients; adding butter, apple butter or yogurt last according to how much liquid you need to
bring the batter to a muffin batter consistency.
Line a muffin tin with paper liners. Spoon batter into prepared muffin tins, filling them 􀀃 full.
Bake at 375° F (190° C) for about 15-20 minutes or until muffins spring back when pressed. It is
difficult to bake light, high muffins without regular flour and the muffins may fall after they have
been removed from the oven. They will still taste great.
Breaking the Vicious Cycle: Intestinal Health Through Diet, Elaine Gottschall, 1994

Serving Size: Makes 11-12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user JENNRN34.