Almond muffins

1. 1. In a big bowl put ground almonds, flax seed, hemp protein, walnuts, seeds and baking powder. Mix well.
2. Switch oven on to 175C.
3. In another bowl beat eggs.
4. Add to the eggs the sour cream and olive oil. Beat until well mixed.
5. Pour wet ingredients into dry and stir until mixed.
6. Grease two cupcake tins (or use silicone versions).
7. Equally divide mixture between tins.
8. Add a few nuts or seeds as topping.
9. Put in over for approximately 25 minutes or until golden.
10. Leave in tins for 5 minutes to cool.
11. Turn out muffins onto wire rack to cool.

2. Note: the original recipe used creme fraiche instead of sour cream, but I changed it to reduce the amount of sugar/carbohydrate. The original recipe also used 450g of ground almonds but did not have the flax or hemp. Using only ground almonds leads to a slightly sweeter and lighter muffin. The original recipe also used 1 teaspoon of vanilla essence.