CINNAMON AUTUMN MUFFIN!

This recipe is a simple treat and can be taken in the morning with a cup of tea to have a delightful experience to start your autumn day. Some mornings, I cut the muffin in half and toast it in my toaster oven and then apply some fig jam.

INGREDIENTS

2 cups of flower

1 1/2 tsp. of cinnamon

1/2 cup of crushed almonds

1/2 cup of raisins

2 eggs

1 cup of milk

1/3 cup of butter or vegetable oil

2 tsp. of baking powder

1/2 cup of raw sugar

PREPARATION

Preheat the oven to 400 degrees.

Mix the dry ingredients above first, excluding the raisins and almonds, into a large bowl.

Then, add in the wet ingredients into a small bowl and mix thoroughly.

Next, add the wet ingredients to the dry ingredients.

Combine thoroughly and then add in the raisins and almonds.

Using a muffin pan, take 1/4 piece of butter and coat the individual muffin inserts. Make sure that the surface of each is evenly coated.

Pour into each muffin insert the batter.

Place the muffin pan in the oven for 20 minutes.

Once baked, remove the pan from the oven and let it cool

Enjoy!

Optional: You can swap out the wheat flour for an almond flour or oat flour. You can increase the oil volume to remove eggs. You can swap out the raw sugar for another sweetener (not honey.) These options to make it more friendly to those who have issues with wheat and sugar. For nut sensitivity, you can swap out the nuts and use raw pumpkin seeds. It is important to adjust the recipe accordingly if you are using an alternative flour such as almond or oat.