Almond Flax Doughnut Muffins

[mos]

Almond Flax Doughnut Muffins
1 cup flax meal
1 cup almond meal
1 tbs baking powder
1/4 tsp salt
1 and 1/4 tsp nutmeg
1 tsp cinnamon
Artificial sweetener – 1 cup equivalent – zero carb (such as liquid) preferred
1/2 cup butter, melted
4 eggs, beaten
1/2 cup plus 2 tbs water
Topping:
1/2 cup equivalent powdered artificial sweetener
2 tsp cinnamon
2 tbs melted butter
Preheat oven to 350 degrees F; butter muffin pans.
Mix dry ingredients well (exclude those used for topping).
Add beaten eggs, melted butter, water, and sweetener to the dry mixture. Mix well.
Fill muffin cups a bit more than half way with the mixture.
Bake for about 20 minutes, until tops are golden brown. Allow muffins to cool in pan for a few minutes, then remove.
Mix the cinnamon and powdered sweetener for the topping in a clean bowl.
When the muffins are cool enough to handle, dip the tops in the melted butter you allocated for the topping, followed by the sweetener/cinnamon mixture.

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