RECIPE: Cinnamon Bun Muffins

I am ALWAYS on the search for new recipes for uses for cinnamon. Seems like I crave it more than any other seasoning or spice. I found this recipe on Elana's Pantry and just couldn't wait to try it! Who doesn't love cinnamon rolls!?

Cinnamon Topping:

• 2 tablespoon agave nectar
• 1 tablespoon cinnamon
• 1 tablespoon grape seed oil (I used Wildtree)
• DIRECTIONS:
• Combine agave, cinnamon and grape seed oil in a measuring cup or small bowl.
• Set aside. 
• Muffin Mixture:
• 1 cup blanched almond flour
• 2 tablespoon coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon celtic sea salt
• ¼ cup grape seed oil
• ¼ cup agave nectar
• 3 eggs
• 1 tablespoon vanilla extract

• DIRECTIONS:
• 1. Preheat oven to 350 degrees.
• 2. Combine almond flour, coconut flour, baking soda and salt in a medium sized bowl.
• 3. In a large bowl combine oil, agave, eggs and vanilla. (I used my immersion blender)
• 4. Blend dry ingredients into wet and spoon about 1/4 cup into greased or lined muffin cups. (I use my MISTO sprayer to lightly spray grape seed oil into silicone cups.)
• 5. Spoon cinnamon topping onto the muffins.

6. Bake for 12 - 14 minutes on center rack of oven.

• 7. Cool completely before frosting them with Creamy Cream Cheese Frosting

Makes 9 - 10  muffins

Creamy Cream Cheese Frosting
4 ounces Cream Cheese, softened to room temperature
3 tablespoons organic Agave
3 tablespoons Half and Half (The recipe calls for heavy cream, but we didn't have any. Half and Half works just fine!)
A dash of Cinnamon for good measure!

1. To make frosting combine cream cheese and agave in a medium bowl until well blended
2. Whip in cream until frosting is nice and thick
3. Spread over Cinnamon Bun Muffins 
4. Serve

RECIPE: Savory Almond Meal and Honey Muffins

Happy New Year, everyone! May 2012 be filled with happiness, good health, love, and good fortune for all! We're having an absolutely BEAUTIFUL day here in Northern California! So pretty, in fact, it's a shame to be inside! So, I will make this brief so I can get outside, play and enjoy the sunshine! After all, aren't play and sunshine important to being healthy? I sure think so!

This morning I was craving muffins so I decided to make some! My kitchen is currently well stocked with nuts, berries, seeds, honey, and agave, so I'll be trying new recipes using some of these ingredients this week. 
SAVORY ALMOND MEAL & HONEY MUFFINS

INGREDIENTS:
1 1/2 cups almond meal*
1 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup olive oil
3 large eggs
1 1/2 tablespoon raw honey
*Let me begin by saying I searched high and low for Almond flour and was pleasantly surprised to find Trader Joe's had "Just Almond Meal" and at a wonderfully low price of $3.99 per pound! I just love that store! If you don't have one in your area, here's a link to their website:  Trader Joe's

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Arrange 9 silicone muffin cups on a baking sheet.
3. In a medium sized bowl, combine almond meal, sea salt, and baking soda. Mix well.
4. In another bowl, combine eggs, olive oil, and honey. Beat with a spoon until well mixed.
5. Add egg mixture to almond meal mixture, stirring until combined.
6. Spoon batter evenly in the muffin cups.
7. Bake for roughly 20 minutes (depending on your oven) until a toothpick inserted in the center muffin comes out clean.
8. Serve warm. Great at room temperature, too!
Before baking:

After baking:

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***UPDATE***
March 6, 2012. I made these again this morning. We just had to know if they are really as good as we remembered. The answer is: YES!!! Heck, they might even be better than we remembered, although Conrad said they are the best muffins he has ever eaten. Here are some photos from this batch ...
Before baking ...

 After baking ... 

 Ready to be eaten!

 Going ... Going ... Gone! (They don't last long!)