Muffins, Grain-Free Berry

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2.5 C	almond flour
1 tsp	baking soda
1/2 tsp	pink rock salt
1/2 tsp	cinnamon
1/2 C	EV olive oil
3 lg	eggs, separated
1/3 - 1/2 C	honey
1 Tbsp	pure vanilla extract
1 C	blueberries, fresh or frozen
	raspberries, alternative

1. Preheat oven to 300 F degrees. Line a standard 12 C muffin tin with paper liners.
2. Sift almond meal, baking soda, salt & cinnamon into med bowl.
3. Put egg whites into small bowl. Add egg yolks, oil, honey & vanilla to dry mixture. Mix well to form batter.
4. Beat egg whites until stiff peaks form. Fold in 1/3 of egg whites into batter. Fold in another 1/3 of egg whites. Fold in last 1/3 of egg whites.
5. Fold berries into batter.
6. Divide batter between 12 muffin cups. Bake on center rack for 15 min. Then rotate & bake for another 20 min. Tooth pick inserted in center of muffin should come out clean.
7. Let stand for 15 min. Then transfer to a wire rack & let cool completely.
8. Store muffins in airtight container at room temp for up to 3 days.

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