Flax Muffins - Bernstein

Ingredients

• 3 eggs
• 1/4 cup olive oil (or coconut oil)
• 2 tablespoons oil
• 1/4 cup artificial sweetener (like Davinci's Vanilla) or 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. 1

   In a medium bowl, beat the eggs with a fork. With fork or spoon, beat in oil, syrup, water and vanilla.

2. 2

   In a small bowl, combine the remaining dry ingredients, then stir into egg mixture.

3. 3

   Let stand 5 minutes.

4. 4

   Spoon into 12 well-greased MINI muffin tins (without papers) OR in a regular muffin pan but only fill half full.

5. 5

   Bake at 350 for 12-15 minutes, or until they are lightly browned. (Some folks find they need 20-25 minutes).

6. 6

   Hints/Tips:.

7. 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. 8

   Substitute the water for pancake syrup for a maple flavor.

9. 9

   Chocolate version: use DaVinci's sugar-free chocolate and substitute 4 T. cocoa powder for the cinnamon. Add chopped walnuts, if desired.

10. 10

    Peanut Butter icing (great over chocolate version): 2 T peanut butter, 2 T butter, some sweetener - heat in pot and drizzle over.

11. 11

    Banana Nut version: use DaVinci's banana syrup and add some walnuts.

12. 12

    All sweet versions are great with whipped half-and-half or cream cheese.

13. 13

    Savory version: Omit sweetener and add finaly chopped onion, grated cheese, bacon, whatever.