Recipe by AngelaTN
This is a good way to introduce flaxmeal into your diet. These muffins are also Phase II appropriate for the South Beach Diet, just be sure to count this toward your daily nut/seed allowance. Believe me, when you have been craving bread, these muffins taste like heaven!
Top Review by liljoeyschef
These were very good! I used apple sauce instead of syrup since I didn't have sugar-free, I also marbled in about 1/3 cup of all natural peanut butter (of course I made lightly smaller servings b/c of this). I do regret not having the syrup b/c I believe the muffin was a little too dry even with apple sauce which typically works pretty well. However, I def. suggest anyone try the swirl of peanut butter, its excellent! Good recipe!
- 3 eggs, beaten
- 1⁄4 cup canola oil, plus
- 2 tablespoons canola oil
- 1⁄4 cup sugar-free syrup (I use sugar-free maple)
- 2 tablespoons water
- 1 tablespoon vanilla
- 1 cup ground flax seeds (flaxmeal)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 2 tablespoons cinnamon
- 1⁄8 teaspoon salt
Directions See How It's Made
- Preheat oven to 350.
- Beat together eggs, oil, syrup, water and vanilla. Set aside.
- In small bowl, combine flaxmeal, baking soda, baking powder, cinnamon and salt.
- Slowly stir dry ingredients into egg mixture. Let stand 5 minutes.
- Spoon batter into 10 well-greased muffin tins.
- Bake at 350 for 12-15 minutes or until muffins are lightly browned and seem set to the touch.
- Remove from muffin pan immediately and allow to cook on rack.
- Store in refrigerator. (Can be frozen if desired.).