Zest of 2 organic clementines and juice of one organic clementine
2 cups ground organic almonds
½ cup organic gluten-free flour
½ teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon mixed spice
Heat the oven to 350F degrees.
In a bowl beat the SugaVida and butter together until light. Slowly add the eggs one at a time until well mixed. Add the zest and juice and gently fold in the rest of the ingredients to make a smooth batter.
Pour into muffin wrappers and bake for 30 minutes or until a knife comes out clean.