Kim's Flaxmeal Cinnamon Muffins

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 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

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. http://www.genaw.com/lowcarb/flaxmeal_cinnamon_muffins.html

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 * Healthy Recipes For Diabetic Friends Y-Group