Cinnamon Bun Muffins

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Preheat your oven to 350°F (175°C, or gas mark 4).
Prepare a baking pan with muffin liners.
For the topping, combine all ingredients into a bowl and whisk until well-blended.
For the muffins, combine coconut flour, baking soda, and salt and blend well.
Add the eggs, milk, and honey to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes to allow the coconut flour to absorb the moisture.
Fill muffin liners about 1/4 of the way with batter.
Spoon about a tablespoon of topping over each muffin and then top off each muffin with more batter, about 3/4 of the way filled.
Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter.
Bake for about 24 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and enjoy! Store for a few days at room temperature (covered), seal and store in the refrigerator for a few weeks, or seal and freeze for a few months.

To make this dairy-free, use dairy-free yogurt or milk, and for SCD use honey.

Credit: Comfy Belly

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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