I wanted to include a recipe featuring honey in this book, because it is a unique flavor as much as a wonderful sweetener. Make sure the honey you use is pourable, with a fluid consistency-this will result in a moist cupcake, delicious both plain or smothered in Cream Cheese Frosting (page 95).
Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
In a large bowl, combine the almond flour, coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs and honey. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the walnuts.
Scoop 1/4 cup of batter into each prepared muffin cup.
Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
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