Flaxmeal Cinnamon Muffins
 

FLAXMEAL CINNAMON MUFFINS

3 eggs
1/4 cup plus 2 tablespoons oil
1/4 cup sugar free syrup, such as Da Vinci
2 tablespoons water
1 tablespoon vanilla
1 cup flaxmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon
1/8 tsp salt

In a medium bowl, beat the eggs with a fork. 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 10 well-greased muffin cups (without papers). Bake at 350º 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 10 muffins (1 net carb each)
Can be frozen

from Terra... I'm planning to try them with nuts or streusel. You can use any kind of sugar free syrup, so the flavor could change a lot. They have about 143 calories each, barely 1 net carb, 4 grams of protein, and 13 of fat. No, they're not low-fat, but they do a good job of filling you up, and are very high fiber, have the good Omega three oils, and are also wheat-free.


from Kimbo... They turned out really moist and good. I wouldn't recommend eating more than one a day because the fat is high (but it's good fat if you use canola oil), and you could have sugar alcohols in them from the syrup. They make a nice snack.

These are really good. I made them last weekend and ate them through the week for breakfast.

Sarah

Yuck Yuck Yuck
 

These were just horrible! I love flax seed so it isn't that. I will never attempt these again.

Stick them in the refrigerator and try them again the next day. My first reaction straight out of the oven was not favorable, but later after sitting they weren't bad. I added a teaspoon of smart balance and heated it up in the microwave.

Also which flavor of sugar free syrup did you use? I used English Toffee. Maybe that would have an affect?