Sweet, hot and healthy - "how to"

Today I'm offering you a delicious recipe on sweet, hot and healthy. This "how to" will make your foggy, rainy and cold weekend mornings a little sunnier, softer and comfortable - promise!

The breakfast muffins are absolutely at their best a couple of minutes after you've taken them out of the oven, and they work just as well for lunch or dinner. They'll make your day even happier if you have some colourful muffin tins to put them in - and a friend to enjoy them with.

Whole grain muffins (12 of them)
3 eggs
50 g sugar
2 tbs vanilla-flavoured sugar
2 pinches grated lime- or lemon peel
80 g melted butter or margarine
60 g grinded almonds
100 g whole grain flour
1 tsp baking powder

Before you start, turn on the oven and adjust the temperature to 200 degrees celsius. Whip egg, sugar and vanilla-flavoured sugar light and creamy. Add butter, lemon-/lime peel, almonds, flour and baking powder and stir until the mix is smooth. Pour into muffin tins and bake the muffins in the oven for 25 minutes.