Flax Muffins - Bernstein - cooking recipe

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

Preparation

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