Flax Muffins - Bernstein

Very low carb muffins from Dr. Bernstein's Diabetic Solution cookbook and website (suggestions from Bernstein web forum)

• Ready In: 25 mins
• Serves: 12

Ingredients

• 3  eggs
• 1⁄4 cup olive oil (or coconut oil)
• 2  tablespoons  oil
• 1⁄4 cup artificial sweetener (like Davinci's Vanilla) or 1⁄4 cup  water with artificial sweetener
• 2  tablespoons water
• 1  tablespoon vanilla
• 1  cup flax seed meal
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 2  tablespoons cinnamon

Directions

1. In a medium bowl, beat the eggs with a fork. With fork or spoon, beat in oil, syrup, water and vanilla.
2. In a small bowl, combine the remaining dry ingredients, then stir into egg mixture.
3. Let stand 5 minutes.
4. Spoon into 12 well-greased MINI muffin tins (without papers) OR in a regular muffin pan but only fill half full.
5. Bake at 350 for 12-15 minutes, or until they are lightly browned. (Some folks find they need 20-25 minutes).
6. Hints/Tips:.
7. When taking for lunch, put in ziplock bag with a squirt of Davinci flavoring in it. By lunchtime, it will have soaked it up and made a moist, flavorful muffin.
8. Substitute the water for pancake syrup for a maple flavor.
9. Chocolate version: use DaVinci's sugar-free chocolate and substitute 4 T. cocoa powder for the cinnamon. Add chopped walnuts, if desired.
10. Peanut Butter icing (great over chocolate version): 2 T peanut butter, 2 T butter, some sweetener - heat in pot and drizzle over.
11. Banana Nut version: use DaVinci's banana syrup and add some walnuts.
12. All sweet versions are great with whipped half-and-half or cream cheese.
13. Savory version: Omit sweetener and add finaly chopped onion, grated cheese, bacon, whatever.