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Old 06-01-2007, 02:19 AM
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Kim's Flaxmeal Cinnamon Muffins

3 eggs
1/4 cup plus 2 tablespoons oil
1/4 cup sugar free syrup, such as Da Vinci or Torani brand
2 tablespoons water
1 tablespoon vanilla
1 cup flax meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon


In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in oil, syrup, water and vanilla. In small bowl, combine remaining dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups (without papers). Bake at 350 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from tin at once to cooling rack. Store in refrigerator.
Makes 12 muffins

Can be frozen

Per Serving: 85 Calories; 7g Fat; 4g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carbs


variations:

1) Sprinkle tops with a mixture of cinnamon and splenda

2) Add flavor oils or flavor extracts to the batter. (Banana extract added is really good)

3) Use a different flavor of sugar free syrup instead of vanilla. (Gingerbread is good!)

These taste like a light bran muffin.
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