Honey and Cinnamon Muffins

Yesterday it was my 17th birthday and I recieved a beautiful cupcake tower from my mum.  Whilst these are not cupcakes, they were certainly fitting to celebrate the beauty of the cupcake tower.  These light muffins were best eaten straight out of the oven...with the cinnamon and honey taste truly coming through. 

Ingredients
135g almond meal
1 cup plain flour
1 1/2 tsp baking powder
1/4 tsp salt
160g butter
1/4 honey
1/3 cup brown sugar
3 large eggs, seperated whites and yolks
1 tsp vanilla extract
2 tsp cinnamon

Method
Preheat the oven to 175 degrees (fan-forced) and line a 12 hole cupcake tray.  In a medium bowl, combine the almond meal, flour, baking powder, salt and cinnamon.  Set aside.  Beat butter, honey, sugar and vanilla extract in a bowl until light and fluffy.  Add lightly beaten egg yolks one at a time on low speed.  Switch speed to medium and continue beating for 4-5 minutes.  Add flour mixture in 3 equal parts to the yolk batter with a wooden spoon, then using beaters, beat on low speed for exactly 5 seconds.  In a seperate bowl, beat the egg whites until light and fluffy, approx 4 minutes.  Gently fold these egg whites into the yolk batter in 3 parts.  Fold with a wooden spoon lightly and quickly until mixture is fully combined.  Be careful not to overbeat.  Spoon batter into prepared cupcake holes and bake for around 20-25 minutes.  Eat one at least hot from the oven!