Here ya go! The recipe, as I found it at lowcarbfriends.com, including all the extra comments. This recipe is sooooo easy to make, and I think it's yummy.
Flaxmeal Cinnamon Muffins
I tweaked a recipe last night and came up with a great tasting and texture muffin. I may reduce the amount of cinnamon next time, but they are still wonderful for breakfast. I imagine you could also omit the cinnamon and increase the flax and add different extracts to create different flavors.
6 T. vegetable or corn oil
3 large eggs, separated
4 T. vanilla sugar free Davinci syrup (or flavor of choice)
2 T. water (or a total of 6 T. Davinci syrup) (I usually use 6 T. Davinci banana syrup)
1 T. vanilla extract
1 c. flaxmeal
1/2 t. baking soda
1/2 t. baking powder
2 T. cinnamon
Mix oil, egg yolks, syrup, water and vanilla. Add all dry ingredients and mix well. Beat the egg whites to soft peaks and gently fold into the wet mixture. Let sit for about 5 minutes. Divide evenly into 12 greased muffin tins. Bake at 350° for approx. 12 - 15 minutes. Remove from pan immediately.
I'm not sure of the carb count since the original recipe called for 1 T. Splenda and 6 T. water. I changed it to the liquid sweetner. The original recipe calculated to 66 carbs for the entire recipe but that was without subtracting carbs for the flaxmeal and cinnamon. Special Note: A lot of readers commented that they did NOT separate the eggs and the muffins turned out just fine.
Per Serving: 146 Calories; 12g Fat (74.0% calories from fat); 4g Protein; 4g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.
Variations:
I added a dash of salt and a little pumpkin pie spice and sweet & low brown sugar sub.
I cut a few of them in half and filled them with a cream cheese frosting made from cream cheese, splenda and vanilla. They were very good. I think I'm going to try them next time with some chocolate davinci syrup and fill them with fresh whipped cream!
I made these this morning with the splenda instead of davinci syrup and used 1Tbsp cinnamon, 1 tsp nutmeg, and a few shakes of allspice, ginger, and cloves.
I substituted almond flour for 1/2 the flax, used coconut SF syrup, added 1/4 cup of coconut, and increased the SF syrup a bit.
I've made these as a savoury muffin. I added finely chopped sun-dried tomatoes and black olives, parmesan cheese, oregano and a little garlic. They were delicious!
I made a double batch today with da vinci butter rum flavor, a little squirt of liquid splenda, and a dash of salt. I made them in a 9x13 pan and baked at 350 for 30 minutes. They had a nice texture, but they tasted "flaxier" than usual. This is the first time I made them without cinnamon. I wonder if lack of cinnamon is what made made the difference.
I've experimented each time. Last time I added about 1/4 pumpkin. Very yummy. this time I used gingerbread davinci, added some allspice, and walnuts.
I made these Friday night, but I experimented. I used 4 eggs, added 1/2 can of pumpkin (about 7/8 cup), added powdered splenda to the batter to sweeten it (in addition to the 4 tbls of Vanilla DaVinci), used about 1 1/4 cups of flax and about 1/2 cup of wheat bran. I also upped the cinnamon a bit due to the larger volume. Then, after putting it into the muffin pan - I put a small teaspoon of splenda sweetened cream cheese into each one and gently covered it with the batter. They blew out a little bit while baking, but not badly. They are dreamy. Texture is terrific and the taste is great!
I use the chocolate syrup for mine, too. I also add a little extra dark cocoa (2 TB) to the protein powder for extra choc. flavor and an additional tsp of vanilla extract to the wet ingredients. Yummy!
I made up a little softened cream cheese with vanilla syrup and spread it on each half. They were great!
Instead of a muffin tin I oiled and floured a bread pan, using vanilla protein powder to powder the pan-OMG it is good!!
