Ingredients:

• 3 tablespoons melted butter (or you can use canola or vegetable oil)
• 1/4 cup honey
• 3/4 cup applesauce (unsweetened)
• 2 eggs, beaten
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 3/4 cups blanched almond flour
• 1/2 cup walnuts or pecans, chopped (save some to sprinkle on the top)
• 1/2 cup raisins

Instructions:

1. Place melted butter in a medium bowl. 
2. Stir in remaining ingredients. 
3. Line muffin pan with paper cupcake liners, filling each cup 3/4 full.  
4. Bake in a preheated 310 degree F oven for 35 minutes for muffins.  Allow to cool before removing.  

Serves 4
 
Ingredients:

• 4 English muffins
• 1 pack of Hollandaise sauce mix + ingredients needed for sauce (Knorr is a good brand)
• 8 eggs
• 1/2 cup of shredded cheddar cheese
• 1/2 pound of deli style smoked turkey slices (or ham)

 
Instructions:

1. Heat up a frying pan on medium heat with about an inch of water and place the egg fry rings* in it. (see note)*
2. Follow the instructions for the Hollandaise sauce on package.
3. While the Hollandaise sauce is heating, break the eggs into the simmering water and cover with a lid.
4. Toast the English muffins (you may want to do this ahead of time if you’re making the full 4 servings)
5. Take about 2 slices of turkey (or ham) and place them on the English muffins face side up.
6. Once the eggs are done (about 6 minutes), remove the rings from eggs and with a slotted spoon, place eggs on top of each English muffin.
7. Pour Hollandaise sauce over each English muffin so each egg is completely covered.
8. Sprinkle shredded cheese on top and enjoy!

* Whenever I make eggs benedict, I use an Egg Fry Ring to poach my eggs. Heat about an inch of water in  a large frying pan and place egg fry rings into it. When the water is simmering, break the eggs into each ring and put a lid on it. Let the eggs cook until the top layer is opaque and the yolk is still runny.