We love our eggs and bacon in the morning, but on some days (Wednesdays and Sundays for us) when you’re looking for more carbs in your day, it’s nice to dunk that wonderful egg yolk up with a tasty muffin.
Almond Bread Breakfast Muffin with Pine Nuts
Pre-heat oven to 350 °F.
Separate egg yolks and whites. Beat whites until very stiff and set aside. In another bowl beat eggs until creamy and fluffy, then add honey, salt, almond meal, nutmeg and blend well. Add pine nuts and fold egg whites into bread mixture until perfectly smooth and blended. Fill into muffin pan and bake for 20 minutes.
This is perfect for breakfast or instead of the “dinner rolls”; we also love it as a snack with tea.