My favorite parts of fall are the changing of the leaves and baking. There is nothing like the warm smell of something sweet in the oven. When baking I like to keep things low carb, so be don’t have to make it a cheat day or feel guilty for indulging. Most mu ffi ns run around 30 carbs these are 13 carbs. Mu ffi ns are a quick way to bake up some family time in the kitchen. Make some ahead of time for school days. Or wake everyone up with the lofting smell on a Saturday morning. These mouthwatering mu ffi ns use frozen raspberries, giving you the feel of summer as it drifts away. 2 cups almond flour 1/3 cup coconut sugar 2 tsp baking powder 1/4 tsp salt 1/4 tsp ground nutmeg 1 cup frozen raspberries thawed on a paper towel 1/2 cup unsweetened original almond milk 1 tsp vanilla 1 tsp orange blossom water 3 tbsp melted grass-fed butter ( such as kerrygold) 1/2 cup plain yogurt 1 eggs 1/2 cup copped pecans 24 pecan halfs Pre heat oven to 350 degrees. Put raspberries out on a paper
Bringing Families back to the table one meal at a time.