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
2 tablespoons water
1 tablespoon vanilla
1 cup flax meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (the amount is correct)

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

Makes 12 muffins
Can be frozen

Per Serving: 130 Calories; 12g Fat; 3g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carb

These taste remarkably like bran muffins, but with a lighter texture. Mine had pointy peaks on them, so they look a little funny, but they taste fine. They sliced nicely even when still hot from the oven. They freeze quite well. I thawed one and reheated it very briefly in the microwave and it was perhaps a bit spongier, but still good.


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