Summer is coming to a thundering close soon and I for one am ready! Yes, this has been an amazing year filled with organic produce like we have never seen, and yes this has been the driest warmest summer every recorded in Oregon Coast history BUT I’m tired of watering!!! And weeding and watering and weeding, repeat. I am ready for the cool crisp mornings of fall and the smell of muffins baking in the oven. Yes please.
And on that note I have a special guest star doing a special guest post this week, Louise Hendon at the Paleo Flourish Magazine, amazing chef and author. It is such an honor to have this guest post! Take it away Louise!
“It was only after I moved from the UK to the US that I started picking up a love of various American foods – like lasagna, clam chowder, red velvet cupcakes, dessert muffins and cinnamon paired with raisins.
In fact, when I started a grain-free food company several years ago, one of our most popular products was the cinnamon raisin no-oats granola! So, when I was baking Paleo muffins last week, I decided a cinnamon raisin flavor was definitely on my list to try, and this one turned out great.
Below are the step-by-step instructions and photos (but it’s pretty easy and hard to go wrong). As with most recipes, I would start by making this recipe exactly (don’t change the ingredients as various things are sort of essential), and then experiment by adding or subtracting ingredients.
Enjoy the recipe, and if you’re just starting a Paleo diet, then I highly recommend you download a copy of our Paleo diet foods list (found here) and try some of Dana’s amazing recipes (found here). And if you ever get stuck, join our free dating when to call back.”
- 3 cups almond flour
- 1 teaspoon baking soda
- 1½ teaspoon baking powder
- 2 Tablespoons cinnamon
- ½ cup ghee, melted
- 4 eggs
- 2 Tablespoons raw honey
- 1 cup raisins
- -Preheat oven to 350F and get out a favortie mixing bowl.
- -Place the almond flour, baking soda, baking powder, and cinnamon in the mixing bowl and then stir till everything is well mixed up.
- -Add the honey, melted ghee, and eggs to the mixing bowl.
- -Mix everything together really well.
- -Lastly, fold in the raisins.
- Line a muffin pan with muffin liners. Spoon the mixture into the muffin pan (to around ¾ full).
- Bake for 18-20 minutes until a toothpick comes out clean when you insert it into a muffin.
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