Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
Mix together these dry ingredients:
1 cup all-purpose flour
2-1/3 cups almond flour
2 teaspoon baking soda
1-1/2 teaspoons salt
2 cups granulated fructose
1 teaspoon ground nutmeg
1 teaspoon cinnamon
In well in center of dry ingredients add:
1/2 cup honey
1 cup vegetable oil
4 eggs
2/3 cup water
1 15oz can pumpkin
Directions
Once mixed, line cup cake pan with liners and spray each liner with Pam. Fill liners 1/2 full. Bake at 350 degrees 17-20 minutes or until toothpick-tested muffin center comes out clean. Makes approximately 36 muffins. Muffins can be frozen for school lunches.
Use
Side dish, school lunch