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Flaxmeal Cinnamon Muffins

Posted by Solitary Dancer on March 21, 2006

Flaxmeal Cinnamon Muffins

3 Eggs
1/4 cup plus 2 tablespoons olive oil
1/4 cup sugar free syrup, such as DaVinci–I use Caramel
2 tablespoons water
1 tablespoon of 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 a small bowl, combine the remaining dry ingredients, then stir into
egg mixture.

Let stand 5 minutes.

Spoon into 12 well-greased muffin cups (without papers).

Bake at 350 degrees 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 (I doubled the recipe to make 12 good-sized muffins)

Can be frozen.

I make several dozen of these muffins and freeze them. They thaw out beautifully and heat up in 20 secs in the microwave.


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