Muffins are one of my most favorite things for breakfast... right along side cinnamon rolls. The combination of the two in this cinnamon bun muffin recipe is perfect. Adapted from[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container] this recipe. Author: Erica Hale Serves: 25 muffins Ingredients ⅔ cup grass fed butter (or make it yourself from raw milk) 1 cup organic evaporated cane sugar 2 organic, cage-free eggs 2½ cups organic, gluten free flour (or 2 cups almond flour plus ½ cup coconut flour, or use organic unbleached wheat flour) 2½ teaspoons all-natural, aluminum free baking powder 1⅓ cups milk (dairy, almond or coconut all work well) Cinnamon Mixture: ¼ cup organic raw honey ¼ cup organic sucanat ¼ cup chopped organic pecans and/or almonds ¼ cup organic raisins 3 teaspoons organic ground cinnamon Glaze: 1 cup powdered sugar (here's how to make your own) 3 Tablespoons organic milk (use dairy, almond or coconut) Instructions Preheat oven to 350. Mix the ingredients for the cinnamon mixture together well. In a mixer, cream the butter and sugar together. Add the eggs, and continue mixing (scraping the bowl as needed) until creamy. Mix together the flour and baking powder. To the butter mixture, add the flour mixture and milk alternately until all the ingredients are combined. Continue to mix for another 2 or 3 minutes. In a greased muffin tin (or use all natural paper liners like this), spoon a heaping tablespoon full of batter into each cup. Add a few teaspoons of the cinnamon-nut mixture, then cover with another large tablespoon of batter (the cups should be about ⅔ full). Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool. If you'd like to use the glaze, mix up the milk and powdered sugar. Drizzle over the cooled muffins.