Kim's Cinnamon Flax Muffins
photo by AmandaInOz
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 3 eggs
- 1⁄4 cup unsweetened nonfat yogurt, plus
- 2 tablespoons unsweetened nonfat yogurt
- 1⁄4 cup sugar-free syrup (Davinci's or Torani are good, any flavour, sweetened with Splenda)
- 2 tablespoons water
- 1 tablespoon vanilla
- 1 cup ground flax seed meal
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 2 tablespoons cinnamon (yes, this is the right amount, it's not too much, trust me!)
directions
- Beat the eggs in a bowl with a fork or wisk.
- Add the yoghurt, syrup, vanilla and water.
- In another small bowl combine dry ingredients.
- Stir dry ingredients into egg mixture.
- Let sit 5 minutes.
- Spoon into small well greased muffin cups. Don't use paper; they stick.
- Bake at 350 for 12-15 minutes or until lightly browned.
- Turn out onto a rack to cool.
- Store in the fridge or freezer.
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Reviews
-
Just made another batch! I made this first from the original recipe found on a low-carb website and this recipe is sooo much better. The taste is better and the texture is better. I have made these muffins with the Torani SF syrup and twice without the syrup (as stated in the recipe) using 1/4 c. Splenda instead. The second time, I added 2 tbls. of vanilla instead of the one. It kinda needs it since the syrup is vanilla flavored. We now keep a batch in the fridge. Thank you for posting! - tami
Tweaks
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Just made another batch! I made this first from the original recipe found on a low-carb website and this recipe is sooo much better. The taste is better and the texture is better. I have made these muffins with the Torani SF syrup and twice without the syrup (as stated in the recipe) using 1/4 c. Splenda instead. The second time, I added 2 tbls. of vanilla instead of the one. It kinda needs it since the syrup is vanilla flavored. We now keep a batch in the fridge. Thank you for posting! - tami