Instructions: 1. Preheat the oven to 350 degrees. Mix together the flour, baking soda, cinnamon, nutmeg, and baking powder in a medium bowl. Combine remaining ingredients in a large bowl. Slowly add the dry ingredients to the large bowl until just blended. Do not over beat.

2. Pour the batter into 18 non stick muffin cups and bake for 25-30 minutes. Remove muffins from the oven and let cool slightly. Remove the muffins from the pan and let cool completely.

Preparation Time: 20 minutes

18 servings/ serving size: 1 muffin

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NOTES : By using the sweet spices cinnamon, cloves, cardamom, anise, nutmeg, allspice, and mace, your food will need less sweetener overall. Spices and fruit make these muffins taste sweet. To get the flavor of food bursting with sweet spices, wake up by preparing this warm moist muffin for breakfast.

Robyn Webb suggests using fruit and/or less sugar then boosting the flavor by adding spice. Especially the spices we associate with sweet - like cinnamon, clove, anise. And blends. I have a Thai spice blend that is much like Chinese 5-spice. Schilling puts it out.

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