Flax Muffins - Bernstein

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.