Kim's Flaxmeal Cinnamon Muffins

Description
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.
 * Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Original recipe
 * Can be frozen
 * Makes 12 muffins

Ingredients

 * 3 eggs
 * ¼ cup + 2 tablespoons oil
 * ¼ cup sugar-free syrup, such as Da Vinci or Torani
 * 2 tablespoons water
 * 1 tablespoon vanilla
 * 1 cup flax meal
 * ½ teaspoon baking soda
 * ½ teaspoon baking powder
 * 2 tablespoons cinnamon (the amount is correct)

Directions

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

Nutritional information
Per serving:
 * 85 Calories | 7g Fat | 4g Protein | 4g Carbohydrate | 3g Dietary Fiber | 1g Net Carbs